cashew chicken

Mix well and set aside:

2 tablespoons cornstarch

1 tablespoon brown sugar

1-1/4 cups chicken broth

2 tablespoons soy sauce

Cook in frying pan and set aside:

3 tablespoons canola oil, divided

1-1/2 pounds cubed chicken

In frying pan on medium-high add:

1 small pepper, cut into strips

1 can diced water chestnuts, drained

1-1/2 teaspoons gingerroot

4 green onions, sliced

1/2 pound sliced fresh mushrooms (optional)

Cook until peppers are cooked to al dente

Approx 3-5 minutes.

Stir broth mixture and add to pan.

Bring to a boil. 

Cook and stir until sauce is thickened

1-2 minutes.

Stir in chicken and cashews

Then heat through. 

Serve with rice.

"Bon appetit!"