Thursday, March 16, 2017
Cashew Chicken Stir Fry
1 1/4 cup chicken broth
2 tbsp. soy sauce
2 tsp. brown sugar
1/2 tsp. ground ginger
1 1/2 lb. boneless chicken breast
2 tbsp vegetable oil
1/2 cup chopped green onions
1 small green pepper, sliced and seeded
1 (8 oz.) can water chestnuts
1 cup cashews
Combine soy sauce, sugar and ginger and set aside.
In a large skillet, heat oil over medium heat. Stir fry chicken until browned.
Add onions, green pepper and stir fry for 2 minutes or util vegetables are crisp-tender.
Add water chestnuts and broth; bring to a boil and stir in soy sauce mixture and cashews.
Cook until thickened, stirring occasionally.
Serve ladled over a bed of rice.