Swanson's Oriental Broth - Chicken Peppers Cashew
| Yield: | 2 Servings |
| Categories: | Poultry |
| 8 | oz | Chicken tenders; cut in 1/2" pieces |
| 1/4 | c | Soy sauce, low sodium |
| 3 | tb | Cornstarch |
| 1 | ts | Vegetable oil; at a time, as needed |
| 1 | ts | Sesame oil |
| 1/2 | c | Red, green, and yellow bell pepper strips; thawed, dried |
| 1 | ts | Garlic cloves; crushed |
| 1 | pn | Red pepper flakes; or minced ginger |
| 1/2 | c | Sliced mushrooms |
| Mixed peppercorns; ground | ||
| 1/4 | c | Cashews, dry-roasted |
| 1/2 | ts | Fish sauce; optional |
| 1/2 | c | Swanson's Oriental Broth; (or chicken broth) |
| 1/4 | c | Water |
| Soy sauce, low sodium; to taste | ||
| 1 1/3 | c | Cooked white rice; kept warm |
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