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

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

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