Chicken-Cashew Stir-Fry

• 3/4 cup low-sodium chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 1/2 teaspoons cornstarch
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/4 teaspoon crushed red pepper
• 2 tablespoons vegetable oil
• 1-inch piece fresh ginger, grated (about 1 1/2 tsp.)
• 3 cloves garlic, minced
• 4 scallions, sliced, white and green parts separated
• 1 small red bell pepper, seeded, cut into thin strips
• 6 ounces snow peas, trimmed
• Salt
• 1/2 cup chopped roasted, salted cashews

1. Whisk together broth, soy sauce, sugar and cornstarch. Place chicken in a separate bowl. Pour half of marinade over chicken and add crushed red pepper; stir. Set aside remaining marinade. Cover and chill chicken for 15 minutes.
2. Warm a large skillet over medium-high heat. Add 1 Tbsp. oil. Remove chicken from marinade (discard marinade), add chicken to skillet and stir-fry until cooked through, 3 to 4 minutes. Add half of ginger, garlic and white parts of scallions and cook 1 minute. Transfer to a plate.
3. Add remaining oil to skillet. Stir-fry peppers, peas and remaining ginger, garlic and white parts of scallions until cooked through, 2 minutes. Return chicken to skillet; add reserved marinade and salt. Saute 1 to 2 minutes, until sauce thickens. Top with cashews and scallion greens.

chicken broth, soy sauce, sugar, cornstarch, chicken breasts, red pepper, vegetable oil, fresh ginger, garlic, scallions, red bell pepper, snow peas, salt, cashews

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