Chicken Stir Fry

• 1 1/2 lbs boneless chicken, cut into strips
• 1 teaspoon oil
• 1 small onion, chopped
• 1 carrot, julienned
• 1 small green pepper, sliced
• 1 cup fresh mushrooms, sliced
• 1 cup chicken broth
• 3 teaspoons cornstarch
• 3 teaspoons soy sauce
• 1/2 teaspoon ground ginger
• 2 cups peapods, trimmed
• 1/2 cup cashews

1. In large skillet or wok, stir fry chichen in oil till no longer pink, 5-6 minutes.
2. Remove chicken and keep warm.
3. Stir fry the onion, carrot, green pepper, and mushrooms till crisp-tender, 4-5 minutes.
4. In small bowl, mix broth, cornstarch, soy sauce, and ginger.
5. Add to skillet; cook and stir till thickened and bubbly.
6. Return chicken to skillet with peapods; stir until heated through.
7. Serve over rice and top with cashews.

chicken, oil, onion, carrot, green pepper, fresh mushrooms, chicken broth, cornstarch, soy sauce, ground ginger, peapods, cashews

Taken from www.food.com/recipe/chicken-stir-fry-18552 (may not work)