Ingredients
1/4 cup cold water1/4 cup soy sauce3 tablespoons sherry1 tablespoon cornstarch2 teaspoons sugar3/4 teaspoon crushed red pepper flakes1 small sweet red pepper1 small green pepper2 medium carrots1 cup coarsely chopped cashews2 tablespoons canola oil, divided1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes6 green onions, thinly sliced1 teaspoon minced fresh gingerroot4-1/2 cups hot cooked rice
Preparation
Mix first 6 ingredients until smooth. Cut peppers and carrots into matchsticks.
In a large skillet, cook cashews over low heat until lightly browned, stirring occasionally, 1-2 minutes. Remove from pan.
In same skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan.
In same skillet, heat remaining 1 tablespoon oil over medium-high heat; stir-fry peppers and carrots 4 minutes. Add green onions and ginger; cook and stir 1 minute.
Return chicken to skillet. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cashews. Serve with rice.
