Step 1

In a medium bowl, toss the chicken or tofu with the cornstarch to coat it. In a large nonstick skillet or wok, heat the oil over medium-high heat.

Step 2

When it is hot, add the chicken or tofu and cook it for 3 – 4 minutes until it is just cooked through (or lightly browned, if using tofu), drizzling it with 1 Tbsp. soy sauce about 1 minute before it is fully cooked.

Step 3

Using a slotted spoon or spatula, transfer the chicken or tofu to a clean bowl and set it aside, leaving any remaining oil in the pan.

Step 4

Add the garlic, onions and carrots to the pan and sauté them for about 2 minutes, then add the sugar snap peas and cook them for 3 more minutes until tender-crisp. (This is a good time to toast the cashews if you haven’t done so already.)

Step 5

In a small bowl, combine the remaining soy sauce, hoisin sauce, vinegar and chutney. Add the chicken or tofu and cashews to the skillet, then add the soy sauce mixture, and stir-fry until it is heated through.

Step 6

Serve it immediately over steamed rice, or refrigerate it for up to 3 days, or freeze it for up to 3 months.

Step 7

Combine the oil, soy sauce, hoisin sauce, vinegar and chutney in the slow cooker, stirring well. Toss the chicken or tofu with the cornstarch as directed, and add to the slow cooker along with all the other ingredients.

Step 8

Cook on low for 5 – 6 hours or on high for 3 – 4 hours, until the chicken is cooked through. Note: the cashews soften in this recipe. If you would like them crunchy, they can be adding during last half hour of cooking.(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)