Sriracha honey chicken stir-fry

Toast the cashews in a little oil in the hot pan; season with a little salt, pepper and garlic powder and take them out.

Cut the sides off two green peppers and cut the peeled onion.

Add a little more oil, then the onion and green pepper, and soften them a bit.

Cut about a tablespoon of ginger; cut the chicken breasts into small bites so they cook fast.

Add the ginger and minced garlic with a squeeze of oil until fragrant, then the chicken on full heat with another shot of oil; cook through.

Mix soy sauce, sriracha, honey and cornstarch in a small bowl.

Add the sauce with about two minutes to go, turn the heat down, add green onions, then stir in the cashews and serve.