Name: Ginger Chicken with Cashews
Ingredients: 1.5 cups chicken broth; 0.5 cup soy sauce; 1 tablespoon cornstarch; 0.75 teaspoon ground ginger; 0.75 teaspoon brown sugar; 0.25 cup cornstarch; 1.5 teaspoons ground ginger; 0.25 teaspoon curry powder; 2 pounds skinless, boneless chicken breast meat - cut into cubes; 3 tablespoons extra-virgin olive oil; 1 tablespoon sesame oil; 3 green onions, chopped; 1 bell pepper, chopped; 1 teaspoon sesame seeds; 0.5 cup cashews

Ingredients

1.5 cups chicken broth
0.5 cup soy sauce
1 tablespoon cornstarch
0.75 teaspoon ground ginger
0.75 teaspoon brown sugar
0.25 cup cornstarch
1.5 teaspoons ground ginger
0.25 teaspoon curry powder
2 pounds skinless, boneless chicken breast meat – cut into cubes
3 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
3 green onions, chopped
1 bell pepper, chopped
1 teaspoon sesame seeds
0.5 cup cashews

Steps

Whisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl.
Combine 1/4 cup cornstarch, 1 1/2 teaspoons ground ginger, and curry powder in a large, sealable plastic bag and shake to mix. Add the chicken to the bag and toss until well coated.
Heat the olive oil and sesame oil in a wok or large skillet over high heat. Cook and stir the chicken in the hot oil until golden brown, 3 to 5 minutes. Add the green onions and bell pepper to the pan, cooking another 2 to 3 minutes. Stir the sauce mixture into the chicken and vegetable mixture; reduce heat to medium. Sprinkle sesame seeds over the dish and bring to a boil; allow to boil until the sauce thickens, 3 to 5 minutes. Remove from heat; add cashews and toss to serve.