Cashew Chicken Stir Fry 2 Recipe

  • 1 pound boneless, skinless chicken breast halves, cut into bite size pieces
  • 3 tablespoons cornstarch (divided)
  • 1 cup chicken broth
  • 2 tablespoons Soy Sauce
  • 2 tablespoons hoison sauce
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 can sliced water chestnuts, drained (8 ounce can)
  • 5 green onions, sliced diagonally into 1 inch pieces
  • 1/2 red or green pepper, cut into 1/2 inch pieces
  • hot cooked rice
  • 1/2 cup cashews, toasted
In medium bowl, coat chicken with 2 tbsp of the cornstarch; refrigerate for 30 minutes. Meanwhile, in 2 cup measure, combine broth, remaining cornstarch, soy sauce, hoison sauce, and garlic. Heat wok or large skillet over med-hi heat. Add oil and chicken ; stir fry until cooked through, about 3-5 minutes. Stir broth mixture into center of wok; cook stirring constantly until thickened. Stir in water chestnuts, green onions, and bell pepper; stir fry until heated through, about 3 minutes. Serve over rice with cashews sprinkled over top. Makes 4-5 servings.
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