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Cashew Chicken




Source of Recipe


Elaine


List of Ingredients




Cashew Chicken

1/3 cup chicken broth
1 tbl cornstarch
3 tbl soy sauce
1/2 tsp ground ginger
1/2 tsp red pepper sauce
2 tbl vegetable oil
1 lb skinless boneless chicken breast halves cut crosswise into 1/2 inch strips
1 lrg green bell pepper cut into (3/4 inch)
pieces
1 med onion sliced
1 x (8 ounce) can sliced water chestnuts drained
2/3 cup dry roasted cashew
2 x green onions sliced


Recipe



Mix broth, cornstarch, soy sauce, ginger and pepper sauce. Heat wok or 12 inch skillet over high heat. Add 1 tablespoon of the oil; rotate wok to coat side. Add chicken; stiry fry about 4 minutes or until no longer pink in center. Remove chicken from wok; keep warm. Add remaining 1 tablespoon oil to wok; rotate to coat side. Add bell pepper, onion and water chestnuts; stir fry 2 minutes. Add cornstarch mixture to wok. Cook and stir about 1 minute or until sauce thickens. Stir in chickenand cashews. Garnish with green onions.
Makes 4 servings of about 1 cup each.