Cashew Chicken 

(adapted from 365 Easy One-Dish Meals)

 

4 skinless, boneless chicken breast halves

1-8 oz. can sliced water chestnuts, sliced

3 T. oil

1 large garlic clove, crushed

1/2-1 C snow peas

2 T. cornstarch

1 red bell pepper, cut 1/2 squares

2 T. dry sherry

1 green bell pepper, cut 1/2 squares

1 C chicken broth

1 bunch scallions, sliced (about 1 C)

1 tsp. chili paste with garlic

3/4 c. roasted cashew nuts

(see Oriental section in grocery)

 

Cut chicken into 1/2 diced pieces. 

 

Combine garlic, cornstarch, sherry, broth, and chili paste. 

 

In a wok or 10 skillet, heat 2 T. oil on high heat until hot; add chicken and stir-fry until chicken is white throughout, 3-4 min. Remove to plate. 

 

Heat remaining 1 and T. oil in wok.  Add peppers, scallions, water chestnuts, and snow peas.  Stir fry until crisp-tender, about 2 min.  Remove to plate with chicken. 

 

Add broth/cornstarch mixture to wok.  Cook over low heat, stirring 1 min.  Increase heat to high and return chicken and vegetables to wok.  Stir fry 1-2 min. or until heated through. Stir in cashews.