Cashew Chicken with Water Chestnuts

Name: Cashew Chicken with Water Chestnuts
Prep time: 25 min
Cook time: 15 min
Yield: 4
Ingredients: 2 tablespoons cornstarch; 2/3 cup chicken broth; 3 tablespoons soy sauce; 1/2 teaspoon ground ginger; 1/2 teaspoon hot pepper sauce; 2 tablespoons vegetable oil; 1 pound skinless, boneless chicken breast meat - cut into strips; 1 small onion, chopped; 1 green bell pepper, chopped; 1 (8 ounce) can sliced water chestnuts, drained; 2/3 cup cashews

⏱️ Ready in 40 min 🥄 Prep 25 min 🔥 Cook 15 min 👥 4 servings 👁️ 5 views

Cashew Chicken with Water Chestnuts is an moderately easy dinner you can prepare in just 40 minutes. Made with 2 tablespoons cornstarch, ⅔ cup chicken broth, 3 tablespoons soy sauce, ½ teaspoon ground ginger and ½ teaspoon hot pepper sauce, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 25 min

Cook 15 min

Serves 4

Difficulty Medium

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 369

% Daily Value*

Total Fat 19.8g 25%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 892mg 39%

Total Carbohydrate 22.1g 8%

Dietary Fiber 3.1g 11%

Total Sugars 4.2g

Protein 27.2g 54%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside.

Heat half of 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.

Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, 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.