Cashew Chicken

This recipe comes from one of Joe's "hometown" friends who now lives in Italy, lucky! She made it for company and says, "it was a hit with everyone." Thanks Patty!

1.5 pounds chicken breast
2-3 TBS soy sauce, divided
2 tsp corn starch, divided
1/3 cup cashews
1 red bell pepper
1 onion
1/2 pound green beans
3 TBS olive oil, divided
1/2 tsp minced fresh ginger
1 clove garlic
dash tabasco (or more to taste)
1/2 tsp sugar
1 tsp lemon juice
1 tsp sherry or water


1) cut chicken breast into cubes, sprinkle with 1 tsp cornstarch add 1 TBS soy sauce and toss to coat. Cover and set aside

2) chop cashews, seed and chop pepper, peel and chop onion, peel and press garlic, wash and trim green beans and cut into 1.5" lengths. Mince ginger.

3) In a small bowl combine 1 tsp cornstarch with tabasco, sugar, lemon juice, sherry and 1 - 2 TBS soy sauce. Stir until cornstarch is completely dissolved with no lumps and set aside for use at the end of cooking.

3) Place large deep skillet or wok over medium high heat. When wok is hot add 1 TBS oil and chopped cashews. Stir until browned (1 minute) then remove with slotted spoon and set aside.

4) Add chicken to the wok (add 1 more TBS oil to wok if necessary) and cook, stirring about 3 minutes or until meat is no longer pink in the center. Remove to serving plate and set aside.

5) Add last TBS oil to wok, when oil is hot add the pressed garlic & ginger and saute' 1 minute. Then add the onions, bell peppers and green beans. Stir well and cover for about 4 minutes, stirring occasionally until the vegetables are tender and crisp.

6) Return the chicken to the wok with the vegetables, tossing to mix well. Stir in the soy-tabasco sauce and let boil, thicken. Stir in the cashews and combine all ingredients. Serve immediately with white rice