Chicken In Yellow Bean Sauce With Cashews

• 2/3 cup unsalted cashew nuts
• 2 tbsp oil
• 1 None green pepper, seeded and cut into chunks
• 1 None orange pepper, seeded and cut into chunks
• 1 None onion, cut into chunks
• 2 medium carrots, peeled, halved lengthwise and thickly sliced
• 1 can (8 oz) sliced water chestnuts, drained
• 1 lb boneless skinless chicken breasts, cut into chunks
• 1 jar (7 oz) yellow bean sauce

1. Dry-fry the cashews in wok or large skillet on medium heat for 1 min, Remove from pan. Heat 1 tbsp of the oil in the wok on high heat. Add the peppers, onion, carrots and water chestnuts; stir-fry for 7-8 mins until lightly golden and softened. Remove from pan using a slotted spoon.
2. Add remaining oil to pan. Stir-fry chicken on high heat for 5 mins. Return vegetables and cashews to pan; toss.
3. Add yellow bean sauce and 1/4 cup cold water. Toss for 1-2 mins until heated through.

unsalted cashew nuts, oil, green pepper, orange pepper, onion, carrots, water chestnuts, chicken breasts, yellow bean sauce

Taken from recipes-plus.com/api/v2.0/recipes/28988 (may not work)