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Cashew Chicken with Water Chestnuts Recipe

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This recipe for Cashew Chicken with Water Chestnuts, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan McCabe
Added: Friday, May 9, 2008


2 tbsp. cornstarch
2/3 c. chicken broth
3 tbsp. soy sauce
3/4 tsp. fresh grated ginger
1 tsp. minced garlic
1/2 tsp. hot pepper sauce
2 tbsp. olive oil
dash of sesame oil
1 lb. skinless, boneless chicken breast meat - cut into chunks
1 small onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
1 (8 oz.) can sliced water chestnuts, drained
2/3 c. cashews

Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, garlic, and hot sauce; set aside. Heat 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. Add in the onion, green bell pepper, celery, 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.




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