Cashew Chicken

½ c. low sodium Tamari or soy sauce
1 T. rice vinegar
1 T light brown sugar packed
2 T. oyster sauce
1 tsp. toasted sesame oil
3 T. canola oil
6-8 boneless skinless chicken thighs, cut into small cubes
Kosher salt to taste
4 cloves garlic chopped
1 tsp. chopped fresh ginger Use up to a T. if you love ginger
1 whole red yellow and orange pepper, chopped
¼ c. sherry
2 T. cornstarch plus 1/4 c. water
½ c. drained canned water chestnuts
1 small can baby corn
1 c. *unsalted cashews Have to be unsalted or will be too salty!!!, toast in pan till golden
4 scallions thinly sliced
a few Tablespoons of sesame seeds toasted in a dry skillet.
fried rice or noodles to serve over

In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil.
Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer.
Sprinkle with a little salt, then leave it alone to brown.
Once browning, stir to brown all sides.
Add garlic and ginger.
Add peppers, cooking for 3 mins.
and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes.
Pour in the sherry and scrape bottom of pan.
On medium low, add the sauce.
Mix the cornstarch/water and pour it in.
Add chestnuts, corn and cashews.
If sauce is thick add a little bit of water to thin it at this point.
Garnish with scallions and toasted sesame seeds