・ 1can of GEISHA WATER CHESNUTS SLICED, drained
・ 2 tablespoons of cornstarch
・ 1 tablespoon of sugar
・ 1 and 1/4 cups of chicken stock
・ 2 tablespoons of soy sauce
・ 3 tablespoons of vegetable oil
・ 1 and 1/2 lbs of boneless chicken breasts, cut into small pieces
・ 1/2 lbs of sliced mushrooms
・ 1 green pepper, cut into strips
・ 1 and 1/2 teaspoons of minced ginger
・ 4 green onions, sliced
・ 3/4 cup of salted cashew nuts
・ Cooked rice
Mix cornstarch, sugar, chicken stock and soy sauce until combined in small ball.
In a skillet, heat oil over medium heat and saute chickens for 3 minutes and set aside for resting.
In the same skillet, heat oil over medium heat, then saute mushrooms, pepper, water chestnuts, and ginger for 3 – 5 minutes. Stir in broth mixture and bring to a boil. Let it simmer until sauce gets thickened.
Stir in chicken and cashews, heat through. Serve with rice.