MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Cashew Chicken With Ginger
Categories: Poultry, Mushrooms, Vegetables, Herbs, Nuts
     Yield: 6 servings

     2 tb Corn starch
     1 tb Brown sugar
 1 1/4 c  Chicken broth
     2 tb Soy sauce
     3 tb Oil; divided
 1 1/2 lb Boned, skinned chicken; in
          - 1" pieces
   1/2 lb Fresh mushrooms; sliced
     1 sm Bell pepper; in strips
     8 oz Water chestnuts; sliced,
          - drained
 1 1/2 ts Fresh ginger; grated
     4    Green onions; sliced
   3/4 c  Salted cashews
          Hot cooked rice

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

 In same pan, heat remaining 1 tb 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.

 Recipe by Oma Rollison, El Cajon, California

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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