Ingredients
- 2 tablespoons cornstarch
- 2 tablespoons brown sugar
- 1 1/4 cups chicken broth
- 2 tablespoons soy sauce
- 1 1/2 pounds boneless skinless chicken breasts (cubed)
- 1/2 teaspoon crushed chili flakes (optional, or adjust to heat level)
- 3 tablespoons oil (canola oil, divided)
- 1/2 pound sliced fresh mushrooms
- 1 small green bell pepper (thinly sliced)
- 4 green onions, sliced
- 1 1/2 teaspoons grated fresh gingerroot
- 3 garlic cloves, minced
- 1 can (8 ounce) sliced water chestnuts (drained)
- 3/4 to 1 cup salted cashews
How to Make
-
Step 1: In a small bowl whisk the cornstarch with brown sugar, chicken broth and soy sauce until smooth; set aside.
-
Step 2: In a large skillet or wok stir-fry the chicken and chili flakes (if using) in 2 tablespoons of oil until no longer pink; remove to a bowl or plate and keep warm.
-
Step 3: In the same skillet stir-fry the mushrooms,green bell pepper, green onions and ginger in remaining 1 tablespoon of oil (can use a little more oil if desired) until green pepper is crisp-tender (about 4-5 minutes) add in garlic the last 2 minutes of cooking time.
-
Step 4: Stir in the cooked chicken, water chestnuts and cashews; heat through. Stir broth mixture and add to the pan; bring to a boil and cook stirring for 1-2 minutes or until thickened.
-
Step 5: Serve with hot cooked rice.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.