Cashew Chicken with Water Chestnuts
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, divided
- 1 pound skinless, boneless chicken breasts, cut into strips
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1 (8 ounce) can sliced water chestnuts, drained
- ⅔ cup cashews
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Instructions
- Dissolve cornstarch in chicken broth in a bowl; stir in soy sauce, ginger, and hot sauce. Set aside.
- Heat 1 tablespoon oil in a wok or large skillet over high heat. Add chicken; cook and stir until no longer pink, about 5 minutes. Transfer chicken to a plate; set aside.
- Add remaining 1 tablespoon oil to the wok. Add onion, bell pepper, and water chestnuts; cook and stir until onion has softened and water chestnuts are hot, about 5 minutes. Stir reserved sauce to redistribute cornstarch; stir into the wok. Bring to a boil. Add reserved chicken; stir until sauce thickens and chicken is hot. Sprinkle with cashews.
Source
Original recipe: View Original