2 tablespoons of vegetable oil
1 large green pepper, cut into 1/4-inch strips
4 chicken-breast (boned, cut into 1/2-inch strips and skinned)
2 tablespoons of soy sauce
1 tablespoon of cornstarch
1/2 cup of cold chicken broth
1/2 cup of cashews
Heat the oil. Add the green pepper, stir-fry for 2 minutes. Set aside. Stir-fry the chicken 3 to 4 minutes, until done. Add the green pepper to the chicken. Combine the soy sauce, cornstarch, and chicken broth, stir into the chicken and green pepper. Heat and gently stir until the sauce is thick and clear. Add the cashews. Serve with rice.