Makes 4 servings (about 1 1/4cup each)
1. For sauce: In a small bowl, stir together oyster sauce, soy sauce, brown sugar, and cornstarch. Stir in the water. Set aside.
2. In a large wok or very large nonstick skillet, heat oil over medium-high heat. Add sweet peppers and onion; stir-fry for 2 minutes. Add bok choy, chile peppers, and garlic; stir-fry for 1 to 2 minutes more or until peppers and onion are crisp-tender. Remove vegetable mixture from wok and set aside.
3. Add chicken to wok. Stir-fry for 3 to 4 minutes or until no longer pink. Push chicken to side of wok. Stir sauce; add to wok. Cook and stir until thickened and bubbly. Return vegetable mixture to wok. Cook and stir for 1 minute more or until heated through. Serve over rice and sprinkle with cashews.
Nutritional Notes: per serving: Calories 350; Fat 10g (Sat 1.5g); Cholesterol 50mg; Sodium 440mg; Carbohydrate 41g; Fiber 5g; Protein 26g
Nutrition Bonus: Vitamin A 90%; Vitamin C 230%; Calcium 1010%; Iron 15%