: Approximately 20 minutes
: Approximately 10 minutes
Serving size: About 4 people, each getting about a cup apeice.
- 1/3 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 pound of boneless, skinless chicken
- 1 large bell pepper
- 1 medium onion
- 1 can of sliced water chestnuts
- 2/3 cup dry roasted cashews
- 2 sliced green onions
- Drain the water chestnuts, and cut the chicken up. You're looking for strips about half an inch in length. (slightly more than bite sized) Dice the bell pepper and the onion.
- Mix the broth, cornstarch, soy sauce, ginger, and pepper sauce in a bowl.
- Heat a wok, or a large skillet over high heat. Add one of the tablespoons of vegetable oil to the pan, making sure it coats the sides. Add the cut up chicken, and stir fry the stuff for about 5 minutes. It's done when all the pinkness is gone. Set that in another pan and put it in the oven on the lowest possible temperature to keep it warm while you finish the recipe.
- Add the other tablespoon of vegetable oil to the first pan. Again, make sure to coat the sucker. Add the bell pepper, the onion, and the water chestnuts in there, and stir fry them for about 2 minutes. When your kitchen smells really good, they're ready.
- Add the cornstarch mixture to the pan. Keep cooking, stirring until the mixture thickens. Then add in the chicken from the second pan, and the cashews.
- I would serve this over some gluttonous rice. About 3 cups should probably do you.
- Garnish with the chopped green onion.