Ingredients
1. 2 tablespoons cornstarch
2. 1 tablespoon brown sugar
3. 1-1/4 cups chicken broth
4. 2 tablespoons soy sauce
5. 1-1/2 pounds boneless skinless chicken breasts, cubed
6. 3 tablespoons canola oil, divided
7. 1/2 pound sliced fresh mushrooms
8. 1 small green pepper, julienned
9. 4 green onions, sliced
10. pinch of ground ginger
11. 1 can (8 ounces) sliced water chestnuts, drained
12. 1 cup fresh snow peas
13. 3/4 cups salted cashews
14. Hot cooked rice (optional)

Directions

1. In a small bowl, combine the cornstarch, brown sugar, broth, ginger and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink. Remove and keep warm.
2. In the same skillet, stir-fry the mushrooms, green pepper, onions and snow peas in remaining oil until green pepper is crisp-tender, about 5 minutes. Stir in the chicken, water chestnuts and cashews; heat through.
3. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice. Yield: 4-6 servings.