Cashew Chicken with Water Chestnuts

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

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
• 0.5 teaspoon ground ginger
• 0.5 teaspoon hot pepper sauce
• 0.66666668653488 cup chicken broth
• 0.66666668653488 cup cashews

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.