Sweet & Spicy Cashew Chicken

So when I post a recipe I've usually made it the day before or on the weekend. It's just easier then actually trying to make it on a Tuesday. I am posting a 3rd recipe today because everyone saw this picture on my facebook and would like the recipe. It was really tasty.....pretty sure I'll be eating some more for a snack. Please let me know if you try these.....I love to have feedback....

Sweet and Spicy Cashew Chicken

1/2 cup sodium reduced chicken broth

3 Tbsp oyster sauce

1 Tbsp white sugar

1 Tbsp cornstarch

1 Tbsp white vinegar

2 Tbsp vegetable oil

1 lb boneless, skinless chicken breasts, cut into chunks

1/4 tsp each SALT and PEPPER
1 medium size onion, chopped

2 sweet red peppers, chopped

1 tsp Thai chili paste ( we couldn't find this so we used a curry paste)

1/2 cup roasted unsalted cashews

3 green onions, chopped

Whisk together chicken broth, oyster sauce, sugar, cornstarch and vinegar. Set aside.

In frying pan heat half of the oil over medium-high heat. Stir fry chicken, salt and pepper until golden, about 4 minutes. Transfer to plate.

Add remaining oil to pan, stir fry red peppers, onions and chili paste for 3 minutes. Return chicken and any juices to the pan, stir fry until no longer pink inside, about 1 minute. Add cornstarch mixture, stir fry for 1 minutes. Add cashews and green onions. Stir fry for 1 minute. Serve with rice.