Cashew Chicken

• 2 cups chicken broth, divided
• 1/4 cup cornstarch, divided
• 1/4 cup soy sauce, divided
• 3 to 4 chicken breast halves, cubed (about 1 1/2 pounds)*
• 2 tablespoons vegetable oil
• 1 1/2 cups broccoli florets
• 3 medium carrots, thinly sliced
• 1 medium onion, sliced
• 1/2 cup frozen sweet green peas, thawed
• Hot cooked rice
• 1/2 cup cashews

1. Combine 1/2 cup broth, 2 tablespoons cornstarch, and 2 tablespoons soy sauce in a shallow dish or heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 1 hour.
2. Remove chicken from marinade, discarding marinade.
3. Heat oil in a large nonstick skillet or wok over medium-high heat 2 minutes. Add chicken; stir-fry 3 minutes or until lightly browned. Add vegetables; stir-fry 3 minutes. Add 1 cup broth; bring to a boil. Reduce heat, and simmer 2 to 5 minutes or until vegetables are crisp-tender.
4. Stir together remaining 1/2 cup broth, 2 tablespoons cornstarch, and 2 tablespoons soy sauce. Add to chicken mixture; stir-fry 1 minute or until thickened. Serve over rice; sprinkle with cashews.
5. *1 pound pork tenderloin, cut into thin strips, may be substituted for chicken.

chicken broth, cornstarch, soy sauce, chicken, vegetable oil, broccoli florets, carrots, onion, frozen sweet green peas, rice, cashews

Taken from www.myrecipes.com/recipe/cashew-chicken-0 (may not work)