Start by slicing the boneless, skinless chicken breasts into thin strips. This will help them cook quickly and evenly. Pat them dry with a paper towel and season lightly with ground pepper.
In a large skillet or wok, heat the 2 tablespoons of extra virgin olive oil over medium-high heat. Make sure the oil is hot but not smoking before adding the chicken.
Add the sliced chicken to the skillet in a single layer. Let it cook for about 3-4 minutes until the chicken is golden brown on one side, then flip and cook for another 3-4 minutes until fully cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, add the frozen peas and sliced roasted peppers. Stir-fry for about 2-3 minutes until the vegetables are heated through and slightly tender.
Next, add the pineapple chunks and cooked chicken back into the skillet. Stir everything together so that the flavors meld.
In a small bowl, whisk together the light soy sauce (or tamari) and freshly squeezed lemon juice. Pour this mixture over the chicken and vegetables in the skillet. Stir well to coat everything evenly.
Finally, add the raw cashews to the stir-fry, giving everything a good toss. Let it cook for an additional minute to allow the cashews to warm up and absorb some flavor.
Serve your delicious Asian Stir-Fry with Cashews & Chicken hot over a bed of cooked brown rice. Enjoy your delightful meal!
