Ingredients
2 cups chicken broth, divided1/4 cup cornstarch3 tablespoons soy sauce1/2 teaspoon ground ginger1 pound boneless skinless chicken breasts, cut into 1/2-inch strips2 garlic cloves, minced1/2 cup thinly sliced carrots1/2 cup sliced celery (1/2-inch pieces)3 cups broccoli florets1 cup fresh or frozen snow peas1-1/2 cups cashewsHot cooked rice, optional
Preparation
In a skillet, heat 3 tablespoons of broth. Meanwhile, combine the cornstarch, soy sauce, ginger and remaining broth until smooth; set aside.
Add chicken to the skillet; stir-fry over medium heat until no longer pink, about 3-5 minutes. Remove with a slotted spoon and keep warm.
Add garlic, carrots and celery to skillet; stir-fry for 3 minutes. Add broccoli and peas; stir-fry for 4-5 minutes or until crisp-tender. Stir broth mixture; add to the skillet with the chicken. Cook and stir for 2 minutes. Stir in cashews. Serve over rice if desired.
