2 tbsp. extra virgin olive oil, divided
1 1/2 lb. boneless, skinless chicken breast, cut into strips
1/2 green pepper, cut into thin strips
1/2 red pepper, cut into thin strips
1/2 yellow pepper, cut into thin strips
1/2 lb. fresh snow peas
2 yellow onions, cut into chunks or to taste
1 c. cashews
3 tbsp. soy sauce
2 tsp. cornstarch
cooked white rice

In wok or large frying pan, heat olive oil. Add chicken and stir-fry over high heat until cooked. Remove chicken; drain and set aside.

Combine soy sauce and cornstarch and set aside.

Add remaining oil, if needed. Stir-fry green, red and yellow pepper strips, onion chunks and snow peas until cooked but still crisp. Return chicken to wok and toss. Add reserved soy sauce and cornstarch to mixture and stir mixture until sauce is thickened. Add cashews. Serve with white rice.