Description
Yummy and easy! What more could you want in a recipe?
Ingredients
- 2 tablespoons cornstarch
- ⅔ cup chicken broth
- 3 tablespoons soy sauce
- ½ teaspoon ground ginger
- ½ teaspoon hot pepper sauce
- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken breast meat – cut into strips
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1 (8 ounce) can sliced water chestnuts, drained
- ⅔ cup cashews
Instructions
- 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.
- 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.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 4