• 2 pieces about 1 lb chicken breasts or thighs – cut into 3/4 inch cubes
• 3 tbsp peanut oil or vegetable oil
• 1/2 cup unsalted cashews – roughly chopped

For the marinade:

• 1 tsp soy sauce
• 1 tsp cornstarch
• 2 tsp rice wine or dry sherry

For the vegetables:

• 2 garlic cloves – minced
• 8 oz button mushrooms – quartered
• 1 handful of snow peas – trimmed and halved
• 1 medium bell pepper – cut into 1-inch cubes
• 1 medium red onion – cut into 1-inch cubes

For the sichuan sauce:

• 2 tablespoons soy sauce preferably low-sodium
• 1 tsp dark soy sauce
• 1 tablespoon rice vinegar
• 2 tsp Season with Spice’s Spicy Sichuan Seasoning or to taste
• 2 tbsp Chinese rice wine or dry white wine
• 2 tsp sugar
• 2 tsp cornstarch
• 1 tbsp water