Cashew Chicken with Bell Peppers

Directions

Mix the above ingredients well and set aside.

Cook chicken in a little oil and minced garlic.

When the chicken is no longer pink, add the bamboo shoots and the green pepper to the wok (or fry pan if you don’t have a wok).

Cook for a minute or two. Sprinkle a little of the rice wine vinegar over the chicken/veggie mixture and cook another minute.

Add nuts and cook another minute.

Pour sauce over the contents of wok and cook until heated through.