Cashew Chicken Stir-Fry

Recipe Ingredients

2 cups	474ml	Chicken broth - divided
1/4 cup	15g / 0.5oz	Cornstarch
3 tablespoons	45ml	Soy sauce
1/2 teaspoon	2.5ml	Ground ginger
1 lb	454g / 16oz	Boneless skinless chicken breast halves - cut into
1		Strips
2		Garlic - minced
1/2 cup	55g / 1.9oz	Carrots - thinly sliced
1/2 cup	55g / 1.9oz	Celery - sliced, 1/2" thick
3 cups	438g / 15oz	Broccoli florets
1 cup	237ml	Snow peas - fresh or frozen
1 1/2 cups	355ml	Cashews
		Hot cooked rice - optional

Recipe Instructions

In a skillet, heat 3 tablespoon of broth. Meanwhile, combine the cornstarch, soy sauce, ginger and remaining broth until 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 and keep warm.

Add garlic, carrots and celery; 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 is desired. Yield: 4 servings.

Source:
Country Woman Magazine, November/December, p. 31

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