| | Directions | | In medium bowl, coat chicken with 2 tbsp of the cornstarch; refrigerate for 30 minutes. Meanwhile, in 2 cup measure, combine broth, remaining cornstarch, soy sauce, hoison sauce, and garlic. Heat wok or large skillet over med-hi heat. Add oil and chicken ; stir fry until cooked through, about 3-5 minutes. Stir broth mixture into center of wok; cook stirring constantly until thickened. Stir in water chestnuts, green onions, and bell pepper; stir fry until heated through, about 3 minutes. Serve over rice with cashews sprinkled over top. Makes 4-5 servings. |
|
|
| Ingredients | | - |  | 1 pound boneless, skinless chicken breast halves, cut into bite size pieces |
| - | | 3 tablespoons cornstarch (divided) |
| - | | 1 cup chicken broth |
| - | | 2 tablespoons Soy Sauce |
| - | | 2 tablespoons hoison sauce |
| - | | 2 cloves garlic, minced |
| - | | 2 tablespoons vegetable oil |
| - | | 1 can sliced water chestnuts, drained (8 ounce can) |
| - | | 5 green onions, sliced diagonally into 1 inch pieces |
| - | | 1/2 red or green pepper, cut into 1/2 inch pieces |
| - | | hot cooked rice |
| - | | 1/2 cup cashews, toasted |
| |
| |
