Cashew Chicken with Bell Peppers

1. 1

   Mix the above ingredients well and set aside.

2. 2

   Cook chicken in a little oil and minced garlic.

3. 3

   When the chicken is no longer pink, add the bamboo shoots and the green pepper to the wok (or fry pan if you don't have a wok).

4. 4

   Cook for a minute or two.

5. 5

   Sprinkle a little of the rice wine vinegar over the chicken/veggie mixture and cook another minute.

6. 6

   Add nuts and cook another minute.

7. 7

   Pour sauce over the contents of wok and cook until heated through.

* Per serving · 4 servings · Values may vary.

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