Recipe: Ginger Cashew Chicken (1982)

GINGER CASHEW CHICKEN

2 tablespoons vegetable oil
1 slice gingerroot (about the size of a dime)
1/2 cup cashews or blanched almonds
1 pound boneless chicken breast, skinned, cut into 3/4-inch pieces
4 ounces snow peas, ends trimmed
1 carrot, sliced
1/2 green pepper, cut into strips
2/3 cup chicken broth
1/2 cup lemon juice
1/4 cup packed light brown sugar
2 tablespoons cornstarch
2 teaspoons finely chopped gingerroot
Hot cooked rice (for serving)*

Heat oil and slice of gingerroot in wok or large skillet, until hot; discard ginger. Stir-fry cashews until brown; remove.

Stir-fry chicken until brown.

Add vegetables, stir- frying until tender.

Stir in cashews. Mix remaining ingredients, except rice; stir into chicken mixture, cooking until thickened.

Serve over rice.

*If desired, thinly sliced Chinese cabbage can be substituted for the rice; allow about 1/2 cup per serving.

Makes 4-6 servings
From: Recipelink.com
Source: Recipe booklet: The Spicy Cookbook (free with the purchase of Listerine), 1982