Cashew Chicken

Cashew Chicken

niedziela, 26 stycznia 2014

Cashew Chicken

Time: 40 mins

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