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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cashew Chicken w/Ginger   
    Categories: Poultry, Nutsd, Herbs, Vegetables, Rice   
         Yield: 6 servings   
       
         2 tb Cornstarch   
         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 Sliced fresh mushrooms   
         1 sm Bell pepper; in strips   
         8 oz Can sliced water chestnuts;   
              - drained   
     1 1/2 ts Grated fresh gingerroot   
         4    Green onions; sliced   
       3/4 c  Salted cashews   
              Hot cooked rice   
       
     Mix first 4 ingredients until smooth. In a large   
     skillet, heat 2 tablespoons oil over medium-high heat;   
     stir-fry chicken until no longer pink. Remove from pan.   
        
     In same pan, heat remaining 1 tablespoon 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.   
        
     Oma Rollison, El Cajon, California   
        
     Makes: 6 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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