- 4 chicken whites, diced
- 1 sweet green pepper, membranes removed and seeded, into large pieces
- 1/2 pound [227 g] fresh mushrooms, quartered
- 4 green onions, into pieces
- 1 cup [250 mL] apple juice
- 1/2 cup [125 mL] soy sauce
- 1/4 cup [60 g] sugar
- 1/4 cup [60 mL] water
- 2 tablespoons [30 mL] cornstarch
- 2 tablespoons [30 mL] cold water
- 1 to 1 1/2 cups [250 to 375 mL] unsalted cashew nuts
- Oil
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- Cook chicken dices stirring into a little oil for 10 minutes.
- Add sweet green pepper, mushroom and green onion pieces; cook until done, yet still crunchy.
- Mix together apple juice, soy sauce, sugar and water.
- Pour into chicken vegetables mixture, stir and bring to boil.
- Mix together cornstarch and cold water; pour into mixture, stirring until thickened.
- Mix in unsalted cashew nuts, and serve.
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