Protein

• 1-1.25 pounds boneless skinless chicken thighs or breasts, cut into bite-size pieces (Use thighs for juiciness or breasts for a leaner option.)

Nuts

• 3/4 cup unsalted cashews, toasted (Use salted cashews with reduced soy sauce if necessary.)

Vegetables

• 1 red bell pepper, sliced (Adds sweetness and color.)
• 1 small onion, sliced (Adds flavor and texture.)
• 2-3 green onions, chopped (Optional; add for garnish.)
• 1 handful snap peas, optional (Fresh snap peas add crunch.)

Aromatics

• 3 cloves garlic, minced (Essential for flavor.)
• 1 teaspoon grated ginger, optional (Adds warmth and depth.)

Sauce Base

• 3 tablespoons low sodium soy sauce (Adjust based on taste.)
• 1 tablespoon oyster sauce (Boosts flavor.)
• 1 tablespoon fish sauce, optional (Adds a depth of flavor.)
• 1.5 tablespoons brown sugar or honey (Provides sweetness.)

Tang and Heat

• 1-2 teaspoons rice vinegar or lime juice, for tang (Adjust for preferred acidity.)
• 1-2 teaspoons chili paste or sriracha, for heat (Start with less if you’re sensitive to spice.)

Thickener

• 2 teaspoons cornstarch mixed with 2 tablespoons water (Create a slurry for thickening sauce.)

For Cooking

• 1-2 tablespoons neutral oil (avocado, canola, or vegetable) (Used for cooking chicken and vegetables.)