Cashew Chicken with Ginger

By dmscott52

First tried 3/29/2017. Very good, easy to prepare. Nice flavor. Taken from Taste of Home.

Ingredients

• 2 T. cornstarch
• 1 T. brown sugar
• 1 1/4 cups chicken broth
• 2 T. soy sauce
• 3 T. canola oil, divided
• 1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
• 1/2 pound sliced fresh mushrooms
• 1 small green pepper, cut into strips
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 1/2 tsp. grated fresh gingerroot
• 4 green onions, sliced
• 3/4 cu[ salted cashews
• Hot cooked rice

Details

Servings 6

Preparation

Step 1

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

2. In the same pan, heat remaining 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 the pan with green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes.

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