Chicken and Cashew Stir-Fry

1 lb. boneless, skinless chicken, cut into 1 inch pieces
2 Tbsp. Soy sauce
2 Tbsp. Oil
1 small onion, sliced thin
1/2 lb. mushrooms, sliced (I left these out)
2 medium carrots, peeled & sliced
1 tsp. sugar
salted cashews
2 small zucchini, sliced
1 small cabbage, shredded (about 4 cups)
1 tsp. sugar
1 pkg. frozen pea pods, thawed
1/4 cup soy sauce
2 1/2 Tbsp. cornstarch

In a small bowl, marinate chicken and 2 Tbsp. soy sauce for 15 minutes. While chicken is marinating chop, slice & shred all the veggies! This recipe is much easier if you do this before you start cooking. Heat wok to medium-high, about 375 degrees. Add chicken & stir-fry until white & firm. Add onion & mushrooms. Continue stir-frying until vegetables are soft. Remove chicken & vegetables from wok and set aside. Add 2 Tbsp. oil and stir-fry carrots until bright in color and partly cooked. Sprinkle carrots with 1 tsp. sugar, then add zucchini. Stir-fry until almost tender. Add cabbage and 1 tsp. sugar. Stir-fry all vegetables until cabbage is tender-crisp. Add cashews, pea pods, and toss to combine. Add chicken & onion mixture to wok. Stir soy sauce and cornstarch together to dissolve. Pour into the wok & stir-fry until sauce is thickened, about 1 minute. Serve over white rice.