Cashew Chicken with Water Chestnuts

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

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

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.