Szechuan Skillet Chicken

• 1/4 cup cold water
• 1/4 cup soy sauce
• 3 tablespoons sherry
• 1 tablespoon cornstarch
• 2 teaspoons sugar
• 3/4 teaspoon crushed red pepper flakes
• 1 small sweet red pepper
• 1 small green pepper
• 2 medium carrots
• 1 cup coarsely chopped cashews
• 2 tablespoons canola oil, divided
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 6 green onions, thinly sliced
• 1 teaspoon minced fresh gingerroot
• 4-1/2 cups hot cooked rice

1. Mix first 6 ingredients until smooth. Cut peppers and carrots into matchsticks.
2. In a large skillet, cook cashews over low heat until lightly browned, stirring occasionally, 1-2 minutes. Remove from pan.
3. In same skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan.
4. In same skillet, heat remaining 1 tablespoon oil over medium-high heat; stir-fry peppers and carrots 4 minutes. Add green onions and ginger; cook and stir 1 minute.
5. Return chicken to skillet. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cashews. Serve with rice.

cold water, soy sauce, sherry, cornstarch, sugar, red pepper, sweet red pepper, green pepper, carrots, cashews, canola oil, chicken breasts, green onions, fresh gingerroot, rice

Taken from www.tasteofhome.com/recipes/szechuan-skillet-chicken/ (may not work)