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.