Cashew Chicken Stir Fry 2

Ingredients

  • 2 tablespoon(s) vegetable oil
  • 2 clove(s) garlic, minced
  • 2 tablespoon(s) hoison sauce
  • 2 tablespoon(s) Soy Sauce
  • 1 pound(s) boneless, skinless chicken breast halves, cut into bite size pieces
  • ½ cup(s) cashews, toasted
  • hot cooked rice
  • + 5 more ingredients
    • red or green pepper, cut into ½ inch pieces
    • 5 green onions, sliced diagonally into 1 inch pieces
    • 1 can(s) sliced water chestnuts, drained (8 ounce can)
    • 1 cup(s) chicken broth
    • 3 tablespoon(s) cornstarch (divided)

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...

View full recipe at RecipeTips.com

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