Printed from Jenn's Food Journey, adapted from Mary, Barefeet in the Kitchen
3 Tablespoons honey
2 Tablespoons low sodium soy sauce
2 Tablespoon rice vinegar
1 1/2 Tablespoons Sriracha
2 teaspoons cornstarch
2 teaspoons vegetable or peanut oil
1 lbs chicken, cut into thin strips or bite size pieces
1 red pepper, thinly sliced or chopped
6 oz snow peas
1/4 - 1/2 cup unsalted cashews
In a small bowl or measuring cup, add the honey, soy, vinegar, Sriracha and cornstarch; stirring to combine. Set aside.
In a wok or deep, non-stick skillet, heat the oil over medium high heat. Add the chicken and stir fry for 4 minutes. Add the red pepper and snow peas and stir fry another 3-4 minutes. Stir in the Sriracha mixture and bring to a boil. Immediately remove from heat and stir to combine. Stir in the cashews. Serve over rice or noodles and enjoy!