Cashew Chicken with Water Chestnuts

Name: Cashew Chicken with Water Chestnuts
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams sliced water chestnuts, drained; 158 milliliters cashews; 454 grams skinless, boneless chicken breast meat - cut into strips; 158 milliliters chicken broth; 2 Tbsps cornstarch; 1 green bell pepper, chopped; 1 teaspoons ground ginger; 1 small onion, chopped; 1 teaspoons hot pepper sauce; 3 Tbsps soy sauce; 2 Tbsps vegetable oil

Cashew Chicken with Water Chestnuts might be just the main course you are searching for. One serving contains 380 calories, 31g of protein, and 20g of fat. This gluten free and dairy free recipe serves 4. If you have pepper sauce, cornstarch, soy sauce, and a few other ingredients on hand, you can make it. To use up the cashews you could follow this main course with the Baked Apples with Cranberries and Cashews as a dessert. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside.

Ingredients you will need

Chicken Broth

Corn Starch

Hot Sauce

Soy Sauce

Ginger

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.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Wok

Remove the chicken from the wok, and set aside.

Ingredients you will need

Whole Chicken

Equipment you will use

Wok

Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, and water chestnuts. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil.

Ingredients you will need

Green Pepper