Ingredients
| 2 Cup |
chicken broth, divided |
| 1/4 Cup |
cornstarch |
| 3 Tablespoon |
soy sauce |
| 1/2 Teaspoon |
ground ginger |
| 1 Pound |
boneless, skinless chicken breasts, in 1/2-inch strips |
| 2 Clove |
garlic, minced |
| 1/2 Cup |
thinly sliced carrots |
| 1/2 Cup |
sliced celery |
| 3 Cup |
broccoli florets |
| 1 Cup |
fresh or frozen snow peas |
| 1 1/2 Cup |
cashews |
Instructions
In a skillet, heat 3 tablespoons of broth. Combine cornstarch, soy sauce, ginger and remaining broth until smooth. Set aside. Add chicken to skillet and stir-fry over medium heat until no longer pink about 3-5 minutes. Remove from pan and keep warm. Add garlic, carrots and celery; stir-fry for 3 minutes. Add broccoli and snow peas; stir-fry for 4-5 minutes or until tender crisp. Stir broth mixture and add to the skillet with the chicken. Cook and stir for 2 minutes. Stir in cashews. Serve over rice.
