4 oz. unsalted cashews
2 ½ lbs. boneless chicken, cut into bite-sized pieces
2 Tablespoons minced ginger
2 cloves garlic, peeled and crushed
2 green onions – chopped in 1-inch pieces, including green stems
1 teaspoon salt
3 teaspoons sugar
3 teaspoons soy sauce
2 green peppers, cored and chopped in bite-sized chunks
3 teaspoons cornstarch
Marinate chicken in ziplock baggie for 30 minutes in ginger, garlic, green onion, slightly beaten egg, salt, sugar, soy sauce and cornstarch. Fry cashews in hot oil until golden brown – be careful these burn easily. Remove and drain.
Brown chicken in small amount of oil. When browned, add a little water and cook until tender, about 15 minutes. Remove chicken. Prepare sauce.
1 ½ cup chicken broth
2 teaspoons sugar
2 teaspoons soy sauce
Boil sauce gently for at least 3-5 minutes. Add peppers and boil in sauce for 3 minutes or until tender. Mix 3 teaspoons cornstarch with a small amount of water, till smooth and add to sauce. Stir till sauce thickens. Add chicken and cashews and stir until sauce covers completely and all is hot. Garnish with more green onion is desired. Serve over steamed rice. Serves 6.