Step 1

Add the velveting ingredients to a large freezer bag or bowl; whisk to combine. Add chicken and turn until evenly coated. Let sit at room temperature while you prep your veggies; preferable 30 minutes (no more).

Step 2

Meanwhile, whisk Stir Fry Sauce ingredients together in a medium bowl; set aside.

Step 3

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Once very hot, add chicken in a single layer and cook until golden; flip chicken over and cook an additional 2 minutes, until browned on all sides (does not need to be cooked through). Remove chicken to a plate.

Step 4

To the now empty pan (don’t wipe out), heat one tablespoon oil over medium-high heat. Add broccoli, carrots, mushrooms, bell peppers and onions. Stir fry until vegetables are crisp tender, about 3 minutes. (Don’t over-cook because they will continue to cook in sauce). Add garlic and ginger to the veggies and sauté 30 seconds.

Step 5

Whisk sauce (to recombine) and add to pan along with chicken. Bring the sauce to a boil then reduce to a simmer until sauce has thickened;1-2 minutes. Stir in snow peas and cashews and cook an additional minute.

Step 6

Garnish with additional chili sauce, green onions, salt and pepper to taste if desired.