Cashews and water chestnuts combine with chicken in this yummy and easy stir fry.
Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
369 Calories
Recipe Instructions
Step 1
Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
Step 2
Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, and water chestnuts. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.
Ingredients
½ teaspoon ground ginger
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 small onion, chopped
½ teaspoon hot pepper sauce
1 green bell pepper, chopped
1 (8 ounce) can sliced water chestnuts, drained
3 tablespoons soy sauce
⅔ cup chicken broth
1 pound skinless, boneless chicken breast meat - cut into strips
