Spicy Cashew Chicken

• 4 oz. spaghetti
• 1 onion, thinly sliced
• 1 carrot, thinly sliced, diagonally
• 1/2 tsp. sesame oil
• 1/4 tsp. hot pepper flakes
• 3 large mushrooms, thinly sliced
• 1 celery stalk, sliced diagonally
• 1 broccoli stalk
• 1/2 sweet red pepper, diced
• 1/4 c. cashews
• 1/4 c. frozen peas
• 2 boneless, skinless chicken breast halves, cut in strips
• 1 Tbsp. fresh lemon juice
• 1 c. chicken stock
• 1 1/2 Tbsp. soy sauce
• 1 Tbsp. cornstarch
• 1 garlic clove, minced

1. Snap spaghetti in half, cook in boiling water until just tender.
2. Drain and rinse with cold water and set aside.
3. In 3-quart microwaveproof casserole, combine onion, carrots, oil and pepper flakes.
4. Microwave on High for 3 minutes.
5. Add mushrooms and celery.
6. Peel broccoli stem and slice thinly.
7. Cut off florets and separate them into bite size pieces.
8. Add broccoli and diced pepper to the casserole and microwave on High for 3 minutes.
9. Stir in cashews and peas.
10. Microwave on High for 1 minute.
11. Cover and set aside.

spaghetti, onion, carrot, sesame oil, hot pepper, mushrooms, celery stalk, broccoli stalk, sweet red pepper, cashews, frozen peas, chicken, lemon juice, chicken stock, soy sauce, cornstarch, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285997 (may not work)