This Stir Fry has Crunchy Cashews, a kick of flavor, crisp water chestnuts all served over a bed of rice. 

Ingredients:

• 1/3 Cup Soy Sauce 
• 2 Tablespoons Hoisin Sauce
• 1 Tablespoon Rice Vinegar
• 2 Tablespoons Honey
• 1 Teaspoon Sesame Oil 
• 2 Teaspoons Ginger, Minced
• 2 Cloves Garlic, Minced
• 1 Lb Chicken Breast Cut into small 1 Inch Cubes
• Salt and Pepper To Taste
• 1/2 Teaspoon Chili Flakes 
• 1 Tablespoon Cornstarch 
• 1 Tablespoon Sesame Oil 
• 4 Cups Broccoli 
• 1 Red Bell Pepper, Cut into 1 Inch Pieces
• 1 Yellow Bell Pepper, Cut Into 1 Inch Pieces
• 1/2 Cup Water Chestnuts 
• Cooked White Rice, To Serve
• Cashews, To Serve
• Chopped Green Onion, for Garnish 
• Sriracha Sauce, To Serve (Optional)

Instructions:

1. Combine Soy Sauce, Hoisin Sauce, Rice Vinegar, Honey, Sesame Oil, Ginger and Garlic into a bowl. Stir together and set to the side. 
2. In a separate bowl, Season the Chicken with Salt, Pepper, Chili Flakes and Cornstarch.
3. Heat a frying pan with Sesame Oil over Medium High Heat. 
4. Add the Chicken to the pan and cook until it browns (about 5 to 6 minutes).
5. Transfer Chicken to a separate bowl.
6. Add Broccoli, Red and Yellow Bell Peppers and Water Chestnuts. Cook for 3 minutes or so. 
7. Bring the Chicken and Sauce to the pan with the veggies. Allow the sauce to thicken.
8. Remove from the heat and serve over cooked White Rice. 
9. Top with Cashews, Green Onion, and add a little Sriracha Sauce if desired. 
10. Serve and Enjoy!