2 chicken breasts, cut into strips
3⁄4-cup chopped green pepper
1⁄2 cup chopped carrot
1 clove garlic, minced
2 tablespoons cooking oil
1⁄2 to 3⁄4 cup sugar
1⁄2 cup apple cider vinegar
1 tablespoon soy sauce
11⁄2 teaspoons chicken bouillon granules
2 cups cold water, divided
3 tablespoons cornstarch
1⁄2 cup broken cashew nut pieces
3 green onions, chopped (optional)
Cook chicken in oil until done, but not necessarily browned. Remove chicken from pan and set aside. Then cook peppers, carrot and garlic in oil until tender. Add sugar (starting with 1⁄2 cup unless you like things real sweet), vinegar, soy sauce, bouillon granules and 11⁄2 cups cold water.
Bring to a boil and boil rapidly one minute. Mix cornstarch and 1⁄2 cup cold water, then stir into hot mixture. Cook and stir until bubbly. Stir in cooked chicken strips and cashews. Serve over hot rice with chopped green onions. Sometimes, I stir in chopped celery and cabbage when I am cooking the peppers and carrots.
Send your comments to: Peggy Goodrich, Food For Thought, P.O. Box 1192, Enid, OK 73702.