Cashew Chicken with Water Chestnuts


  • 2 tablespoons cornstarch
  • 2/3 cup chicken broth
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 2/3 cup cashews
  • 3 tablespoons soy sauce
  • ½ teaspoon ground ginger
  • ½ teaspoon hot pepper sauce
  • + 4 more ingredients
    • 2 tablespoons vegetable oil
    • 1 pound skinless, boneless chicken breast meat - cut into strips
    • 1 small onion, chopped
    • 1 green bell pepper, chopped

1. 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, an...

View full recipe at SpringPad


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