Cashew Chicken
13 ingredients
12 steps
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
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1Mix broth, cornstarch, soy sauce, ginger and pepper sauce.
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2Heat wok or large skillet.
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3Add 1 tbsp of the oil and coat the surface.
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4Add chicken and stir-fry till done.
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5Remove chicken; set aside and keep warm.
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6Add remaining 1 tbsp oil to wok or skillet.
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7Add bell pepper, onion, water chestnuts and mushrooms; stir-fry 4 to 5 minutes.
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8Add cornstarch mixture to vegetables.
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9Cook and stir about 1 minute or until sauce thickens.
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10Stir in chicken and cashew coating them with the sauce.
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11Garnish with green onions.
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12Serve with rice.
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