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Title: Cashew Chicken w/Ginger
Categories: Poultry, Nutsd, Herbs, Vegetables, Rice
Yield: 6 servings

2 tb Cornstarch
1 tb Brown sugar
1 1/4 c Chicken broth
2 tb Soy sauce
3 tb Oil; divided
1 1/2 lb Boned, skinned chicken; in
- 1" pieces
1/2 lb Sliced fresh mushrooms
1 sm Bell pepper; in strips
8 oz Can sliced water chestnuts;
- drained
1 1/2 ts Grated fresh gingerroot
4 Green onions; sliced
3/4 c Salted cashews
Hot cooked rice

Mix first 4 ingredients until smooth. In a large
skillet, heat 2 tablespoons oil over medium-high heat;
stir-fry chicken until no longer pink. Remove from pan.

In same pan, heat remaining 1 tablespoon oil over
medium-high heat; stir-fry mushrooms, pepper, water
chestnuts and ginger until pepper is crisp-tender, 3-5
minutes. Stir broth mixture and add to pan with green
onions; bring to a boil. Cook and stir until sauce is
thickened, 1-2 minutes.

Stir in chicken and cashews; heat through. Serve with
rice.

Oma Rollison, El Cajon, California

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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