Ingredients

• 12  ounces skinless, boneless chicken breast halves
• 1  tablespoon soy sauce
•   Dash ground white pepper
• 3  tablespoons water
• 2  tablespoons organic granulated sugar or sugar
• 2  tablespoons soy sauce
• 2  tablespoons oyster sauce
• 2  teaspoons to 2 tablespoons red chili paste
• 2  tablespoons canola oil or cooking oil
• 1  small red onion, halved lengthwise and thinly sliced
• 6  green onions, bias-sliced into 2-inch pieces
• 4  cloves garlic, minced
• 1  8-ounce can sliced water chestnuts, drained
• 1  to 2 large dried poblano or ancho chile peppers, broken into large pieces and seeds discarded or 1/2 to 1 teaspoon crushed red pepper, optional
• 1  cup lightly salted roasted cashews
• 2  cups hot cooked jasmine, basmati or white rice

Directions

1. Cut chicken into 1/2-inch pieces. Places chicken in a medium bowl. Add 1 tablespoon soy sauce and white pepper; toss gently to coat. Set aside.

2. For sauce: In a small bowl, combine water, sugar, 2 tablespoons soy sauce, oyster sauce and chili paste. Set aside.

3. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add red onion, green onions and garlic to wok; cook and stir for 2 minutes or until just tender. Remove vegetables from wok.

4. Add chicken to wok; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until bubbly. Return cooked vegetables to wok. Add water chestnuts and dried chile peppers, if you like. Cook and stir about 1 minute more or until heated through. Remove large pieces of chili pepper, if using. Stir in cashews. Serve with rice. Serves 4.