Total Calories: 134
Stir together soy sauce and cornstarch in a medium bowl. Add chicken and toss to coat. Let sit 15 minutes, while slicing red pepper, mushrooms, and onion.
Heat 2 tablespoons oil in a large wok or frying pan over high heat. Add chicken and stir-fry until cooked through. Add the vegetables to the chicken. Stir-fry until vegetables are soft. Remove from pan.
Heat the rest of the oil in the pan. Add cabbage and sugar. Stir-fry about 4 minutes until cabbage begins to wilt. Return chicken mixture to pan. Add cashews and mix well.
Stir together 1 teaspoon cornstarch with 1/4 cup soy sauce in a small bowl. Stir into chicken mixture. Cover and steam for 1 minute. Uncover and stir until sauce is slightly thickened.
*LaChoy soy sauce is currently gluten free, or you can find gluten free soy sauces at your local health food store. Always read labels!
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