Meals Matter

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Contributed By: slhughes7
Betty Crocker Cookbook

Ingredients

1/3 cup Chicken broth

1 tbsp Cornstarch

3 tbsp Soy sauce

1/2 tsp Ground ginger

1/2 tsp Red pepper sauce

2 tbsp Vegetable oil

1 lb Boneless, skinless chicken breast halves, cut crosswise into 1/2-in strips

1 Large green bell pepper, cut into 3/4-in pieces

1 Med onion, sliced

2/3 cup Dry-roasted cashews

2 Green onions, sliced

Hot cooked rice

Preparation

Mix broth, cornstarch, soy sauce, ginger and pepper sauce.

Heat wok or 12-inch skillet over high heat. Add 1 tablespoon of the oil; rotate wok to coat side. Add chicken; stir-fry about 4 minutes or until no longer pink in center. Remove chicken from wok; keep warm.

Add remaining 1 tablespoon oil to wok; rotate wok to coat side. Add bell pepper & onion; stir-fry 2 minutes.

Add cornstarch mixture to wok. Cook and stir about 1 minute or until sauce thickens. Stir in chicken and cashews. Garnish with green onions.

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