This perfectly spiced chicken stir-fry is filled with crunchy cashews.

Cashew Chicken Stir-Fry

Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add riced cauliflower; cook and stir for 2 minutes. Add water; stir to combine. Cover and cook over low heat for 3 to 5 minutes or until tender. Remove from skillet; keep warm and wipe skillet clean.

Combine garlic, hoisin, soy sauce, ginger, and Sriracha in a small bowl; set aside.

Heat 1 tablespoon oil in same skillet over medium heat. Add chicken and cook through (165 degrees), stirring occasionally. Remove chicken from skillet.

Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add peppers, onion, and water chestnuts. Stir-fry for 5 minute or until crisp-tender.

Return chicken to skillet. Add sauce mixture and 1/2 cup cashews. Cook for 2 to 3 minutes or until heated through, stirring occasionally. Serve over riced cauliflower.  Garnish with additional cashews and cilantro, if desired. Serve with lime wedges.