Slice chicken into thin strips. Stir oil, cornstarch, salt, sugar, soy sauce and garlic powder together. Pour over chicken and stir to coat evenly, let stand 30 minutes. Stir cornstarch, soy sauce, water and chicken bouillon together, set aside.
Stir-fry chicken in 2 to 3 Tbsp. hot oil until chicken is browned, about 3-5 minutes. Remove from pan or push up the sides of the wok.
Add 1/2 Tbsp. oil, stir-fry vegetables and cook 2 minutes. Combine with chicken, stir fry for 3-5 minutes. Stir in cornstarch mixture, continue to stir until thickened. Sprinkle with cashews.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.