Cashew Chicken

 2 Tbsp olive oil
1/2 cup chopped onion
2/3 cup chopped carrots
3 celery stalks, diced
2 banana peppers, diced
1 red bell pepper, chopped
2 garlic cloves, minced
1 1/2 pounds boneless skinless chicken breasts, cut into bite size chunks
1/2 tsp Ground black pepper
1/2 tsp ground ginger
1 cup chicken broth
1/4 cup soy sauce
2 Tbsp rice vinegar
2 Tbsp ketchup
1/2 - 1 tsp sriracha (adjust to your taste, can also use dried red pepper flakes)

1/2 cup cashews
Hot cooked rice

Heat oil in skillet.  Add onion, carrots, celery, red bell pepper and banana peppers and saute.  After 2 minutes, add chicken. Add black ground pepper and ginger.  Saute for 2 minutes then add garlic.  Continue to saute until chicken is cooked through.   In a small bowl, combine chicken broth, soy sauce, vinegar, ketchup and sriracha.  Whisk until smooth and pour over skillet ingredients.  Simmer for 4-5 minutes.  Serve over rice. Sprinkle with cashews.

Serves 4