Step 1

Combine the sauce ingredients in a small bowl and whisk together. Set aside.

Step 2

Cut the chicken breast into bite-size pieces and season with salt and pepper. Place the chicken in a zip-close bag and toss with the cornstarch so all chicken pieces are evenly coated. Set aside.

Step 3

Heat a large wok or skillet over medium-high heat with 1 tbsp olive oil. Once hot, add in the onion, zucchini and mushrooms. Cook, stirring occasionally, until the vegetables are lightly charred and tender-crisp. Remove the veggies from the wok to a bowl and return wok to stove top.

Step 4

Add the remaining oil to the wok over medium-high heat and cook the coated chicken pieces in a single layer, turning each piece so they are browned and crispy. You may have to do this in batches, depending on how big your pan is. Try to not overcrowd the pan when cooking.

Step 5

Once all the chicken is cooked, pour in the prepared sauce and cook until the sauce thickens slightly. Toss in the veggies and cashews and stir to combine. Serve over rice if desired and enjoy!