Ingredients:

8 oz Chicken thighs, cut into small strips
1 tsp Chinese 5 spice powder
2 tsp Sesame oil
2 Tbsp Hoisin sauce
1 tsp Sherry
1 tsp Corn starch
1/8 cup Vegetable oil
1 cup Snap peas
1/2 white onion, thinly sliced
1/4 cup Cashews

 

In a small bowl, mix the marinade and then add chicken. Marinate over-night.

 

Place a deep sauté pan, on the stove and turn heat to medium high. Add oil, after two minutes when the oil has a slight smoke add snap peas and onion and stir fry for one minute. With a slotted spoon take out vegetables keeping the heat at medium-high. Add marinated chicken, and stir for 5 minutes, until meat is browned. Add vegetables back into the wok, then add cashews and stir-fry one more minute.

 

Serve immediately.