Cashew Chicken With Water Chestnuts

  • Origin :
  • Recipe Type :
  • Preparation Time : 25m
  • Cooking Time : 15m
  • Diet Type : A BloodType
  • Properties : High carb, No pork, No fruits, High fat, Whole grains, Complex carbs, High sodium, High protein, No sugar, No dairy

Ingredients

  • 2 Tbsp Cornstarch
  • 0.66 Cup Chicken Broth
  • 3 Tbsp Soy sauce
  • 0.5 Tsp Ground Ginger
  • 0.5 Tsp Pepper Sauce
  • 2 Tbsp Vegetable Oil
  • 1 lb Chicken Breast Meat
  • 1 Small Onion
  • 1 Green Bell Pepper
  • 8 oz Water Chestnuts
  • 0.66 Cup Cashews


Directions

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.

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