8 chicken thighs, cubed
½ cup flour
1 red pepper, sliced
1 yellow pepper, sliced
4 Tbsp. cashews
1 Tbsp. Garlic Olive Oil
1 Tbsp. Blood Orange Olive Oil
1 Tbsp. Cilantro & Red Onion Olive Oil
Ingredients for Sauce:
4 Tbsp. soy sauce
3 Tbsp. Cranberry Pear White Balsamic
Cube up the chicken thighs and place in a medium bowl. Add flour and toss so the chicken is covered evenly.
In a medium size frying pan heat all 3 oils, add chicken and fry over medium high. When chicken is half done, add cashews and continue to cook for another 5-6 minutes. Add peppers and continue to cook for 3 minutes.
Mix together soya sauce and Cranberry Pear White Balsamic. Add sauce to fry pan, toss with chicken and veggies and cook for 3-4 minutes or until chicken is done.