I like this recipe from Well Plated for Thai Cashew Chicken.
I modify step 1 to use
1 tablespoon cornstarch,
2 tablespoons low sodium soy sauce, and
1 tablespoon rice vinegar
stirred together. I add the chicken to the cornstarch mixture and stir to coat. With all the soy I skip the salt. I let the chicken marinade while chopping the vegetables. I add a handful for sugar snap peas with the broccoli for added crunch and use sweet peppers instead of bell.
