Cashew Chicken with Ginger
Ingredients
- 2 tbs cornstarch
- 1 tbs brown sugar
- 1 1/4 cups chicken broth
- 2 tbs soy sauce
- 3 tbs canola oil divided
- 1 1/2 lbs chicken breasts boneless, skinless, cut into 1-inch pieces
- 1/2 lb fresh mushrooms sliced
- 1 small green pepper cut into strips
- 1 can (8 oz) water chestnuts sliced, drained
- 1 1/2 tsp gingerroot fresh, grated
- 4 green onions sliced
- 3/4 cup salted cashews
- hot cooked rice
Instructions
- Mix first four ingredients until smooth. In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan.
- In same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. Stir broth mixture and add to pan with green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Stir in chicken and cashews; heat through. Serve with rice. Yield: 6 servings.
Notes
There are lots of recipes for cashew chicken, but my family thinks this one stands alone. We love the flavor of the fresh ginger and the crunch of the cashews. Another plus is it's easy to prepare. —Oma Rollison, El Cajon, California
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