Chicken In Yellow Bean Sauce With Cashews - cooking recipe

Ingredients

2/3 cup unsalted cashew nuts
2 tbsp oil
1 None green pepper, seeded and cut into chunks
1 None orange pepper, seeded and cut into chunks
1 None onion, cut into chunks
2 medium carrots, peeled, halved lengthwise and thickly sliced
1 can (8 oz) sliced water chestnuts, drained
1 lb boneless skinless chicken breasts, cut into chunks
1 jar (7 oz) yellow bean sauce

Preparation

Dry-fry the cashews in wok or large skillet on medium heat for 1 min, Remove from pan. Heat 1 tbsp of the oil in the wok on high heat. Add the peppers, onion, carrots and water chestnuts; stir-fry for 7-8 mins until lightly golden and softened. Remove from pan using a slotted spoon.
Add remaining oil to pan. Stir-fry chicken on high heat for 5 mins. Return vegetables and cashews to pan; toss.
Add yellow bean sauce and 1/4 cup cold water. Toss for 1-2 mins until heated through.