This stir-fry recipe includes cashews, chicken, water chestnuts, bell pepper, 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
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 2
Dissolve cornstarch in chicken broth in a bowl; stir in soy sauce, ginger, and hot sauce. Set aside.
Step 3
Add remaining 1 tablespoon oil to the wok. Add onion, bell pepper, and water chestnuts; cook and stir until onion has softened and water chestnuts are hot, about 5 minutes. Stir reserved sauce to redistribute cornstarch; stir into the wok. Bring to a boil. Add reserved chicken; stir until sauce thickens and chicken is hot. Sprinkle with cashews.
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