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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Since making this recipe, I never order it out. This is so much better than any chicken cashew I have tried at a restaurant. Ingredients:
1/2 cup chicken broth |
1 tablespoon cornstarch |
3 tablespoons soy sauce |
1/2 teaspoon ground ginger |
1/2 teaspoon red pepper sauce |
2 tablespoons vegetable oil |
1 lb boneless skinless chicken breast, cut into 1 inch pieces |
1 large green bell pepper, cut into 1 inch pieces |
1 medium red onion, cut into 1 inch pieces |
1 (8 ounce) can sliced water chestnuts, drained |
1 (4 ounce) can mushrooms, drained |
1 cup dry-roasted cashews |
2 green onions, sliced |
Directions:
1. Mix broth, cornstarch, soy sauce, ginger and pepper sauce.
2. Heat wok or large skillet.
3. Add 1 tbsp of the oil and coat the surface.
4. Add chicken and stir-fry till done.
5. Remove chicken; set aside and keep warm.
6. Add remaining 1 tbsp oil to wok or skillet.
7. Add bell pepper, onion, water chestnuts and mushrooms; stir-fry 4 to 5 minutes.
8. Add cornstarch mixture to vegetables.
9. Cook and stir about 1 minute or until sauce thickens.
10. Stir in chicken and cashew coating them with the sauce.
11. Garnish with green onions.
12. Serve with rice.
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