Chicken and Cashews

If you think this is a little bland, you can spice it up with some ginger. If you add all the cashews and then refrigerate it, the cashews will go soft and aren't as nice, so I'd suggest adding them to each serving before eating.

Serves at least 4.

1 T cornstarch
1/2 cp chicken broth
1/4 cp soy sauce
1 lb chicken breasts, skinned, boned and cut in matchstick sized pieces (easier to do when slightly frozen)
4 T oil, divided into 2 T and 2 T (or less if you're cutting down on fat)
2 stalks celery, thinly sliced
1/2 lb some green vegetable like broccoli or asparagus
2 lg carrots, cut in 1/4" slanting slices
2 sm onions, cut in half, then in 1/4" slices
2 cloves garlic, minced or pressed
2/3 cp roasted cashews

Mix the cornstarch with a bit of the soy sauce, then add this and the rest of the soy sauce to the chicken broth. Stir and set aside.

Place wok or frying pan on high heat. When pan is hot, add 2 T oil. When oil is hot, add chicken and stir fry until it is opaque (ca. 3 minutes). Remove to a plate or bowl and set aside.

Add remaining 2 T oil to pan. When oil is hot, add celery, green veggie, carrot, onion and garlic. Stir fry for at least 1 minute on high. (I prefer my veggies more well-done.)

Turn heat down to med-low. Return chicken to pan. Stir liquid ingredients and add. Stir and cook till liquid thickens, ca. 1 minute. Stir in most of the cashews and garnish with the remaining ones.