In a small bowl, add all of the ingredients and stir well.
Making the Stir Fry
Add 1 tablespoon of olive oil to a large nonstick skillet over medium heat. (or a wok) and heat for one minute
Add the cashews and heat for 2-3 minutes until they turn golden brown. Then remove from the pan and set aside.
Add the remaining tablespoon of olive oil to the skillet heat for an additional minute.
Then add the sliced chicken, onion, and carrots and cook for 5 minutes or until the chicken is no longer pink and the vegetables are tender.
Add the garlic in and cook an additional minute.
Pour the sauce into the pan and heat for about a minute just enough to reheat the sauce.
Then add the snow peas and green onion and for 2 minutes until the snow peas turn darker green.
Serve over Thai rice noodles or white rice. You can also add in cooked noodles or rice and toss to coat in the sauce.
Garnish cashews and/or sesame seeds, if desired.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.Use Tamarind paste instead of rice vinegar.Leave out the chicken for a vegetarian meal or swap for tofu.Use shredded or matchstick carrots if preferred.Use peanuts instead of cashews.Add broccoli florets or red bell pepper if desired.Nutritional information does not include rice noodles or rice.