This stir-fry includes cashews, chicken, water chestnuts, green bell pepper, chopped onion, ground ginger, hot pepper sauce, soy sauce, and chicken broth.
Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
369 Calories
Recipe Instructions
Step 1
Dissolve cornstarch in chicken broth in a bowl. Stir in soy sauce, ginger, and hot sauce; set aside.
Step 2
Heat 1 tablespoon oil in a wok or large skillet over high heat. Add chicken; cook and stir until no longer pink, about 5 minutes. Transfer chicken to a plate; set aside.
Step 3
Add remaining 1 tablespoon oil to the wok. Add onion, green bell pepper, and water chestnuts; cook and stir until chestnuts are hot and onion has softened, about 5 minutes. Stir reserved sauce to redistribute cornstarch; add to the wok and bring to a boil. Add reserved chicken; stir until sauce thickens, and chicken is hot. Sprinkle with cashews to serve.
Ingredients
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 small onion, chopped
1 green bell pepper, chopped
1 (8 ounce) can sliced water chestnuts, drained
3 tablespoons soy sauce
1 pound skinless, boneless chicken breast meat - cut into strips
