Cashew Chicken with Bell Peppers

• 1 pound chicken breasts cubed
• 1 teaspoon salt
• 1 teaspoon cornstarch
• 3 each green bell peppers cut up
• 2 tablespoons soy sauce, tamari
• 1 tablespoon soy bean paste
• 1 tablespoon sugar
• 2 tablespoons rice vinegar
• 1/2 teaspoon salt

1. Mix the above ingredients well and set aside.
2. Cook chicken in a little oil and minced garlic.
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. Cook for a minute or two.
5. Sprinkle a little of the rice wine vinegar over the chicken/veggie mixture and cook another minute.
6. Add nuts and cook another minute.
7. Pour sauce over the contents of wok and cook until heated through.

chicken breasts, salt, cornstarch, green bell peppers, soy sauce, soy bean paste, sugar, rice vinegar, salt

Taken from recipeland.com/recipe/v/cashew-chicken-bell-peppers-44638 (may not work)