Cashew Chicken with Water Chestnuts

Ingredients

Contains: wheat, tree nuts, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cut the chicken into strips, chop the onion and green bell pepper, and drain the water chestnuts. Set the cashews aside.

2. In a bowl, whisk the cornstarch into the chicken broth until smooth. Stir in the soy sauce, ground ginger, and hot pepper sauce.

3. Heat the vegetable oil in a large skillet or wok over medium-high heat.

4. Add the chicken strips and stir-fry for 4 to 5 minutes, until no pink remains and the thickest part reaches 165°F (74°C). Move the chicken to a plate.

5. Add the chopped onion and green bell pepper to the same pan and stir-fry for 3 to 4 minutes, until just tender.

6. Add the drained water chestnuts and stir to combine.

7. Stir the sauce mixture again, pour it into the pan, and cook for 1 to 2 minutes, stirring, until it thickens and bubbles.

8. Return the chicken and any juices to the pan and stir for 1 to 2 minutes to heat through.

9. Stir in the cashews just before serving.