Cashew Chicken Stir Fry 2 Recipe

In medium bowl, coat chicken with 2 tbsp of the cornstarch; refrigerate for 30 minutes. Meanwhile, in 2 cup measure, combine broth, remaining cornstarch, soy sauce, hoison sauce, and garlic. Heat wok or large skillet over med-hi heat. Add oil and chicken ; stir fry until cooked through, about 3-5 minutes. Stir broth mixture into center of wok; cook stirring constantly until thickened. Stir in water chestnuts, green onions, and bell pepper; stir fry until heated through, about 3 minutes. Serve over rice with cashews sprinkled over top. Makes 4-5 servings.