Cashew Chicken with Water Chestnuts

Ingredients

• tablespoon scornstarch
• 2/3 cup chicken broth
• tablespoon ssoy sauce
• 1/2 teaspoon ground ginger
• 1/2 teaspoon hot pepper sauce
• tablespoon svegetable oil, divided
• pound skinless, boneless chicken breasts, cut into strips
• small onion, chopped
• green bell pepper, chopped
• (8 ounce) can slice d water chestnuts, drained
• 2/3 cup cashews

Instructions

1. Dissolve cornstarch in chicken broth in a bowl; stir in soy sauce, ginger, and hot sauce. Set aside.
2. Heat 1 tablespoon oil in a wok or large skillet over high heat. Add chicken; cook and stir until no longer pink, about 5 minutes. Transfer chicken to a plate; set aside.
3. Add remaining 1 tablespoon oil to the wok. Add onion, bell pepper, and water chestnuts; cook and stir until onion has softened and water chestnuts are hot, about 5 minutes. Stir reserved sauce to redistribute cornstarch; stir into the wok. Bring to a boil. Add reserved chicken; stir until sauce thickens and chicken is hot. Sprinkle with cashews.