“Yummy and easy! What more could you want in a recipe?” - by Tricia Jaeger
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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, and set aside.
- 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. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 369 cal
- 18%
- Fat
- 19.8 g
- 30%
- Carbs
- 22.1 g
- 7%
Based on a 2,000 calorie diet
Share It
Reviews (102)
Rate This Recipe
"This was wonderful! It tasted better than the take-out we get! I did make a few minor changes. I cooked my chicken in olive oil with a dash of sesame oil, added 2 celery stalks to the veggies, adde..." See mored 1 tsp. minced garlic, and subbed 3/4 tsp. fresh grated ginger for the ground ginger. This is the best Chinese food recipe we have tried yet from this site. Thanks Tricia!!"
BELFLOREK
"This is an excellent recipe for Cashew Chicken Lovers! I omitted the hot sauce and added 2 Tablespoons Hoisin (which is a sweeter sauce found in a jar in the International isle or near Chinese / Asia..." See moren foods of your local grocier) in its place. I did add a small bit of sauteed garilc and onion and it was delish! Served over white rice."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
