Ingredients:
1 lb. chicken, cooked, cubed
2-3 carrots, sliced
1 green pepper, sliced
Saute until tender.
Sauce:
1 Tb. cornstarch
2 Tb. soy sauce
1 c. hot water
2 t. chicken bouillon
1/2 t. ground ginger
2 t. brown sugar
Chopped, toasted cashews
Directions:
Combine cornstarch and soy sauce. Mix bouillon into hot water; add to soy sauce mixture with ginger and brown sugar. Whisk until smooth. Stir into saucepan with chicken and vegetables. Stir until thickened, about 2 minutes. Enjoy over hot rice with a sprinkling of cashews.
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