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 medium red onion, cut into 1 inch pieces
-
1 (8 ounce) can sliced water chestnuts, drained
-
1 (4 ounce) can mushrooms, drained
-
2 green onions, sliced
-
1 lb boneless skinless chicken breast, cut into 1 inch pieces
-
1 large green bell pepper, cut into 1 inch pieces
-
1 cup dry-roasted cashews
Instructions
- Mix broth, cornstarch, soy sauce, ginger and pepper sauce.
- Heat wok or large skillet.
- Add 1 tbsp of the oil and coat the surface.
- Add chicken and stir-fry till done.
- Remove chicken; set aside and keep warm.
- Add remaining 1 tbsp oil to wok or skillet.
- Add bell pepper, onion, water chestnuts and mushrooms; stir-fry 4 to 5 minutes.
- Add cornstarch mixture to vegetables.
- Cook and stir about 1 minute or until sauce thickens.
- Stir in chicken and cashew coating them with the sauce.
- Garnish with green onions.
- Serve with rice.