-
In a bowl whisk together the Vinegar, Corn Starch, Water, Oyster Sauce, Soy Sauce, White Pepper, Honey and Sesame Oil.
-
Place the Chicken in a bowl or resealable bag and marinate with 3 Tbsp. of the sauce for at least 20 minutes.
-
Heat a wok or deep non-stick pan and 1 Tbsp. of Vegetable Oil over medium high heat. Add the chicken and cook stirring constantly until it just turns white about 1 minute. Remove and set aside.
-
Add 1 Tbsp. Vegetable Oil to the wok and add the Onions, Peppers and Ginger and stir-fry, stirring constantly. When the Peppers and Onions just start to soften add the Chicken back to the wok along with the sauce and Cashews.
-
Stir constantly until the chicken is cooked through and the sauce is thickened and coats the chicken, 2-3 minutes.
-
Salt to taste.
-
Serve immediately.