Cashew Chicken

By LaurenCocch16

Ingredients

• 1/3 cup chicken broth
• 1 Tbsp cornstarch
• 3 Tbsp soy sauce
• 1/2 tsp ground ginger
• 1/2 tsp red pepper sauce
• 2 Tbsp vegetable oil
• 1 lb boneless, skinless chicken breasts, cut into 1/2" pieces
• 1 large green bell pepper, sliced
• 1 medium onion, sliced
• 1 can (8 oz) sliced water chestnuts, drained
• 2/3 cup dry-roasted cashews
• 2 green onions, sliced

Preparation

Step 1

1) Mix broth, cornstarch, soy sauce, ginger & pepper sauce in medium bowl.
2) Heat wok or 12" skillet over high heat. Add 1 Tbsp of oil, rotate wok to coat side.
3) Add chicken; stir-fry about 4 minutes or until no longer pink in center.
4) Remove chicken from wok; keep warm.
5) Add remaining 1 Tbsp of oil; rotate wok to coat side. Add bell pepper, onion & water chestnuts; stir-fry for 2 minutes.
6) Add cornstarch mixture to wok. Cook & stir about 1 minute or until sauce thickens.
7) Stir in chicken & cashews.
8) Garnish with green onions, and serve with cooked rice.