Ingredient

Sauce Base

• 2 Tbsp cornstarch

• 1 Tbsp brown sugar

• 1¼ cups chicken broth

• 2 Tbsp soy sauce

Chicken & Vegetables

• 3 Tbsp canola oil, divided

• 1½ lbs boneless skinless chicken breasts, cut into 1‑inch pieces

• ½ lb sliced fresh mushrooms

• 1 small green pepper, cut into strips

• 1 can (8 oz) sliced water chestnuts, drained

• 1½ tsp grated fresh gingerroot

• 4 green onions, sliced

Crunch

• ¾ cup salted cashews

For Serving

• Hot cooked rice

Directions

1. Make the Sauce Base In a small bowl, whisk together the cornstarch, brown sugar, chicken broth, and soy sauce until smooth. Set aside.

2. Cook the Chicken In a large skillet, heat 2 Tbsp canola oil over medium‑high heat. Stir‑fry the chicken pieces until no longer pink. Remove chicken from the pan and keep warm.

3. Stir‑Fry the Vegetables In the same skillet, heat the remaining 1 Tbsp canola oil over medium‑high heat. Add the mushrooms, green pepper, water chestnuts, and ginger. Stir‑fry until the pepper is crisp‑tender, 3–5 minutes.

4. Add Sauce & Thicken Stir the broth mixture again, then pour it into the skillet along with the green onions. Bring to a boil. Cook and stir until the sauce thickens, 1–2 minutes.

5. Finish the Dish Stir in the chicken and cashews. Heat through.

6. Serve - Serve hot over cooked rice.

Nutrition Facts —

Per Serving

Calories: 520–600 Total Fat: 26–32 g Saturated Fat: 3–5 g Cholesterol: 85–105 mg Sodium: 720–900 mg (soy sauce + salted cashews) Total Carbohydrates: 38–46 g (includes rice) Fiber: 2–3 g Sugars: 4–6 g Protein: 34–40 g