Chicken and Cashews

4 tbsp Argo Cornstarch
1.5 cup Kitchen Basic Unsalted Chicken Stock (by CSUCAM)
4 tbsp Kikkoman Low Sodium Soy Sauce
1 tsp Ginger, ground
1 tsp Frank's red hot orginal cayenne pepper sauce (by DIAHANNNICOLE)
4 tbsp Extra Virgin Olive Oil
32 oz Tyson boneless, skinless chicken breast , cut into 1 inch pieces
1 medium (2-1/2" dia) Onions, raw , chopped
74 gram(s) bell pepper, red, sweet, raw, chopped
1 cup slices Water chestnuts , drained
1 cup, halves and whole Cashew Nuts, dry roasted
1 cup, pieces or slices Mushrooms, fresh, cut up
1 tsp (C) Garlic, minced, 1 tsp (by MDHARVILLE)

Serve over rice.

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, garlic, mushrooms, 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.

Serving Size: serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user MNLSLATER.