Chicken with green pepper and cashews
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | large | Green pepper cut into 1/4 inch strips |
| 4 | Chicken-breast halves, skinned, bones, cut into 1/2 inch strips | |
| 2 | tablespoons | Soy sauce (light works well) |
| 1 | tablespoon | Cornstarch |
| ½ | cup | Cold chicken broth |
| 2 | tablespoons | Dry white wine (or any liquid) |
| ½ | cup | Cashews |
Directions
Source: Creative Wok Cooking
Yield: 4 servings
Heat oil in the wok. Add the vegetable and stir-fry for 2 minutes.
Push aside or remove to serving dish. Stir-fry the chicken 3-4 minutes, until done. Return the vegetable to the wok and combine with chicken. Stir in the soysauce mixed with the cornstarch, chicken broth, and wine. Heat and stir gently until the sauce is thickened and clear. Add the nuts and serve at once with white rice.
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