Created by Jenn's Food Journey
3 Tablespoons low sodium soy sauce
2 teaspoons fish sauce
1/4 teaspoon granulated sugar
2 teaspoons mirin
1/4 teaspoon sesame oil
1/2 teaspoon hoisin
1/2 teaspoon red pepper flakes
3 Tablespoons Sriracha, divided
2 boneless, skinless chicken breasts, cut into bite size chunks or thinly sliced
1 red pepper, thinly sliced
1 garlic clove, minced
1/4 - 1/2 cup unsalted cashews
2-3 green onions, chopped or sliced
1 teaspoon vegetable oil
Place the chicken chunks in a shallow dish and toss with 2 tablespoons Sriracha. Cover and allow to rest in the refrigerator for at least 1 hour.
In a small bowl or measuring cup, add the soy, fish sauce, sugar, mirin, sesame oil, hoisin, red pepper flakes and remaining 1 tablespoons of Sriracha; stir until well combined and sugar has dissolved.
In a wok or deep, nonstick skillet, heat 1 teaspoon vegetable oil over medium high heat. Add the chicken and quickly stir fry for 5 minutes or until the chicken is just starting to cook through. Add the red pepper and stir fry for 1 minute. Add the garlic and stir fry for one more minute. Stir in the soy mixture and stir to coat everything. As soon as the sauce thickens, remove from the heat and stir in the cashews and green onions. Serve immediately and enjoy!