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