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
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 fluffy white rice.
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