Chicken & Cashew Stir-Fry

Hi - I'm Emily & I'm the the new girl here! Thanks for letting me join! This recipe has never let me down. I hope you enjoy it as much as we do! We serve this with rice. If you don't have a wok, I'm sure this could easily be made in a large, non-stick pot.
The Ingredients:

1 lb. chicken tenders (thawed & cut in bite sized pieces)
2 Tbsp. Soy sauce
2 Tbsp. Oil
1 small onion, sliced thin
1/2 lb. mushrooms, sliced
2 medium carrots, peeled & sliced
1 tsp. sugar
cashews (salted tastes better!)
2 small zucchini, sliced
1 small cabbage, shredded (about 4 cups)
1 tsp. sugar
1 pkg. frozen pea pods, thawed
1/4 cup soy sauce
2 1/2 Tbsp. cornstarch

1. In a small bowl, marinate chicken and 2 Tbsp. soy sauce for 15 minutes.
2. Now is a great time to chop, slice & shred all the veggies! This recipe is much easier if you do this before you start cooking.
3. Heat wok to medium-high, about 375 degrees. Add chicken & stir-fry until white & firm. Add onion & mushrooms. Continue stir-frying until vegetables are soft.
4. Remove chicken & vegetables from wok and set aside.
5. Add 2 Tbsp. oil and stir-fry carrots until bright in color and partly cooked. Sprinkle carrots with 1 tsp. sugar, then add zucchini. Stir-fry until almost tender. Add cabbage and 1 tsp. sugar. Stir-fry all vegetables until cabbage is tender-crisp.
6. Add cashews (to taste - we LOVE them, so I add a couple of big handfuls), pea pods, and toss to combine. Add chicken & onion mixture to wok. Stir soy sauce and cornstarch together to dissolve. Pour into the wok & stir-fry until sauce is thickened, about 1 minute.
7. Toss your chinese take-out menu & dig-in!