Chicken Stir-Fry

• 1 1\ lbs. Boneless Chicken, cut into strips, uncooked
• 1 tbsp Cooking Oil
• 1 Small Onion, chopped
• 1 Carrot, julienned
• 1\ Medium Green Pepper, sliced
• 2 C. Fresh Mushrooms, sliced
• 1 C. Chicken Broth
• 3 tbsp Cornstarch
• 3 tbsp Soy Sauce
• 1\ tsp. Ground Ginger
• 2 C. Pea Pods. trimmed
• Cooked Rice (optional)
• 1\ C. Cashews (optional)

1. In large skillet or Wok, stir-fry chicken in oil over medium-high heat until no longer pink, 5-6 min. Remove chicken and keep warm. Stir-fry onions, carrots,green pepper, and mushrooms until crisp and tender, about 5 min.
2. In a small bowl combine, chicken broth, cornstarch, soy sauce, and ginger. Add to skillet; Cook and stir till thick and bubbly. Return chicken and pea pods to skillet. Cook and stir until heated through. If desired, serve over rice and top with cashews.
3. Serves 6

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=828404 (may not work)