| 1. |
In a small bowl, mix together the soy sauce, sambal oelek, agave nectar, garlic, ginger, honey and sugar. Set aside. |
| 2. |
Slice the chicken tenders into 1" segments. |
| 3. |
In another bowl, mix together the flour, salt and pepper. |
| 4. |
Lightly dredge the chicken in the flour mixture. |
| 5. |
Heat the canola oil in a wok or large frying pan. Sauté the chicken in hot oil until it is no longer pink. |
| 6. |
Pour the sauce over the chicken and simmer, stirring often, until the sauce is thick and bubbly. |
| 7. |
Stir in the cashews. Sprinkle the top with sliced scallions. |
