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CHICKEN WITH GREEN PEPPER AND CASHEWS

Category:    Chicken
Yield: 4 servings
 
      2 tb Vegetable oil                       2 tb Soy sauce (light works well)
      1 lg Green pepper cut into 1/4           1 tb Cornstarch
           -inch strips                      1/2 c  Cold chicken broth
      4    Chicken-breast halves,              2 tb Dry white wine (or any
           -skinned, bones, cut into                -liquid)
           -1/2 inch strips                  1/2 c  Cashews
 
  Source: Creative Wok Cooking
  
  Yield: 4 servings
  
  Heat oil in the wok.  Add the vegetable and stir-fry for 2 minutes. Push
  aside or remove to serving dish.  Stir-fry the chicken 3-4 minutes, until
  done.  Return the vegetable to the wok and combine with chicken. Stir in
  the soysauce mixed with the cornstarch, chicken broth, and wine. Heat and
  stir gently until the sauce is thickened and clear.  Add the nuts and serve
  at once with white rice.
  
  *<(CLS)>*
 

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