If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1/4 cup each diced green, red and yellow bell peppers
1/4 cup diced white onion
1 garlic clove, crushed
1/3 cup cashews
1 pound boneless, skinless chicken thighs; cut into 1 inch pieces
1 teaspoon soy sauce
1/2 teaspoon sriracha
1 tablespoon chopped green onion
Directions
Make sure everything is prepped and ready
Heat carbon steel wok or large skillet to smoking hot, add 1 tablespoon oil, cook peppers and onions 2 – 3 minutes then add garlic; cook another minute, remove and set aside
Using same pan, toast cashews about 1 minute, remove and set aside
Next add 1 tablespoon oil in the wok/skillet and cook chicken about 3 minutes then add back in the vegetables
Add soy sauce and sriracha to the chicken mixture, coat everything well, cook for one more minute
Top chicken with cashews and garnish with green onions – serve.
