Nutrition per serving may change if servings are adjusted.
2 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
2 teaspoons grated fresh ginger or ½ teaspoon ground ginger
2 teaspoons toasted sesame oil
12 ounces skinless, boneless chicken breast halves, cut into ½-inch pieces
2 tablespoons water
2 tablespoons oyster sauce
1 (6 ounce) package frozen snow pea pods
⅓ cup unsalted dry roasted cashews, coarsely chopped
3 teaspoons canola oil
1 medium red onion, cut into thin wedges
1 medium red sweet pepper, seeded and cut into bite-size pieces
3 cloves garlic, minced
1 (8 ounce) can sliced water chestnuts, drained
In a medium bowl, stir together soy sauce, cornstarch, ginger and sesame oil; add chicken and toss to coat. Cover and marinate at room temperature for 20 minutes. Meanwhile, for sauce: In a small bowl, stir together the water and oyster sauce; set aside. Rinse pea pods under cold running water to thaw; set aside to drain well.
Heat a large nonstick skillet or wok over medium-high heat. Add cashews to hot skillet; cook about 3 minutes or until nuts start to brown, stirring frequently. Remove from skillet; set aside. Add 1 teaspoon of the canola oil to skillet; add onion and stir-fry for 1 minute. Add sweet pepper, pea pods and garlic; stir-fry for 1 minute. Stir in water chestnuts.
Remove vegetables from skillet. Add the remaining 2 teaspoons canola oil to skillet; add chicken mixture and stir-fry for 2 to 3 minutes or until chicken is cooked through. Return vegetables to skillet. Add the sauce; heat through, scraping up any browned bits from bottom of skillet. Transfer to a serving dish or plates. Sprinkle with the roasted cashews.