Cashew Chicken with Water Chestnuts

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, divided
- 1 pound boneless skinless chicken breast, cut into strips

- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1 can (8 oz) sliced water chestnuts, drained

- 2/3 cup cashews

Directions:

Dissolve the cornstarch in the chicken broth. Stir in the soy sauce, ginger, and hot sauce. Set aside.

Heat 1 tablespoon 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 chicken and set aside.

Add the remaining 1 tablespoon of oil into the wok. Stir in the onion, green pepper, and water chestnuts. Cook and stir until the chestnuts are hot and the onion has softened, about 5 minutes.

Stir the sauce to redistribute the cornstarch, then pour into the wok. Bring to a boil.

Add the reserved chicken. Stir until the sauce thickens and the chicken is hot. Sprinkle with cashews before serving.