1/4cupfresh basil, sliveredfor garnish- the basil leaves can be rolled and cut into slivers or "chiffonade" the basil.
Instructions
Whisk together first 5 ingredients in a small bowl; set aside.
Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 tablespoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add chicken, and cook 2 to 3 minutes on each side or until lightly browned. Remove the chicken from the pan; cover and keep warm.
Heat remaining 1 Tablespoon oil in wok over high heat (medium-high, if using a nonstick skillet). Add the ell pepper, green beans, and ginger; stir-fry 3 to 4 minutes.
Whisk reserved sauce mixture, and add to wok with the vegetables. Cook 1 minute or until sauce thickens. Stir in slivered basil and reserved chicken. Sprinkle with cashews; serve with hot cooked rice.
Notes
This recipe can become a vegetarian option by substituting diced Firm Tofu for the chicken. Sautee the tofu like the chicken in the oil in the Wok. Serve this dish over a bed of steamed rice.