Cashew Chicken With Ginger Recipe

Ingredients

2 tablespoons cornstarch1 tablespoon brown sugar1-1/4 cups chicken broth2 tablespoons soy sauce3 tablespoons canola oil, divided 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces1/2 pound sliced fresh mushrooms1 small green pepper, cut into strips1 can (8 ounces) sliced water chestnuts, drained1-1/2 teaspoons grated fresh gingerroot4 green onions, sliced3/4 cup salted cashewsHot cooked rice

Preparation

Mix first 4 ingredients until smooth. In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan.

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

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