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1
In a bowl, add the mirin, soy sauce, chicken stock worcestershire sauce, cornstarch and sesame oil and mix thoroughly.
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2
Add the cubed chicken, stir to coat, cover with plastic wrap and marinate in the refrigerator for 1/2 hour to two hours maximum.
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3
This marinade acts as a brine to keep the chicken moist when stir-frying later.
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4
Toast the cashews in a toaster oven set to 350F (180C) F for 5 minutes.
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5
Rinse the snow peas and make sure to remove the strings from the snow peas and cut in half diagonally.
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6
Peel and mince the garlic and ginger.
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7
Drain and slice the water chestnuts.
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8
Remove the chicken from the marinade.
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9
Keep the marinade it will be used to make the sauce.
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10
Make sure to dry the chicken well using paper towels, this will help ensure a nice browning.
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11
Heat a tablespoon of oil in a large skillet over medium high heat to almost smoking.
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12
Add the chicken and stir-fry for 4 or 5 minutes.
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13
Remove to the plate, tenting with foil.
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14
If you have a lot of chicken or are doubling the recipe cook the chicken in smaller batches.
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15
Add the snow peas (add more oil if needed) and stir-fry for one minute.
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16
Add the garlic, ginger and cayenne pepper and cooking stirring constantly for 20 seconds until fragrant.
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17
Add the water chestnuts and stir-fry for one minute.
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18
Add the reserved marinade, cook stirring constantly for 2 or 3 minutes.
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19
Add the chicken along with any accumulated juices and heat through, one or two minutes.
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20
Remove from heat and stir in the cashews.
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21
Serve over rice (if desired).
