Juicy strips of chicken breast mixed with tender-crisp sweet red peppers, green and yellow onions, mushrooms, and toasted cashews all combine with a slightly sweet and savory sauce infused with ginger and garlic in under 30 minutes.
Slice chicken into stips, cutting at an angle and against the grain. See above picture.
Toss chicken with flour, salt, and pepper and set aside in a bowl.,
Cut all vegetables into consistent sized slices.
Combine all sauce ingredients into a small bowl and whisk until the sugar is dissolved.
Preheat a wok or large skillet to a medium-high to high heat.
Add 1 tablespoon oil and then the cashews. Tossing and stirring, cook the cashews until brown and fragrant being careful not to burn them. Remove to a mixing bowl.
Add another tablespoon of oil and add the chicken. The chicken may be cooked in two batches if desired. Cook just until there is no interior pink as overcooking can dry it out. Remove to the bowl with the cashews.
Add an additional tablespoon of oil and then the white/yellow onion. Cook for 1-2 minutes and then push to the outer edges of the wok/pan.
Add the red pepper and mushrooms to the center of the pan and cook for 1-2 minutes, eventually mixing with the onions.
Add the cooked chicken and cashews to the vegetable mixture and push everything to the outer edges.
Pour in the sauce. Bring to a boil and stir everything to combine.
Turn off the heat and stir in the green onions. Serve with rice if desired.