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1 Marinate The Chicken. Place The Cubed Chicken In A Medium Bowl. Add The Oil. Add The Tamari Until The Marinade Turns Dark Brown (About 2 Tbsp Per Breast). Sprinkle The Chili Powder Over The Chicken Pieces While Stirring, So That Each Piece Of Chicken Gets Well Coated With The Chili Powder And Marinade. Stir In The Honey, About 2 Tablespoons For Each Breast. Add Chopped Ginger If Using. Marinate For 1/2 Hour To Several Hours, The Longer The Better. 2 Place Cashews In A Saucepan, Cover With Water, Add A Teaspoon Of Salt. Bring The Water To A Boil And Simmer Until The Cashews Are Soft, A Couple Of Minutes (The Water Will Get Foamy). Remove From The Heat, Strain And Set Aside. 3 Heat A Large Skillet On Medium High Heat. Working In Batches If Needed So You Don'T Crowd The Pan, Use Tongs To Remove The Chicken Pieces From The Marinade And Place Them In The Pan, Reserving The Extra Marinade. Saut
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