Cashew Chicken Stir Fry

• 4 skinless, boneless chicken breast halves, cut into bite-size pieces
• 1 tablespoon Cajun seasoning blend (such as Tony Chachere's(R)), or to taste
• 1 1/4 cups chicken broth
• 1 tablespoon cornstarch
• 4 teaspoons soy sauce, divided
• 2 tablespoons olive oil, divided
• 2 cups shredded cabbage
• 25 sugar snap peas, chopped
• 10 small spears fresh asparagus, trimmed and cut into bite-size pieces
• 3 stalks celery, chopped
• 1/2 red bell pepper, cut into thin strips
• 2 green onions, chopped
• 1 (8 ounce) can sliced bamboo shoots, drained
• 1/2 cup cashews
• 1 pinch paprika, or to taste (optional)

1. Sprinkle chicken pieces with Cajun seasoning.
2. Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended.
3. Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan and drain any accumulated liquids.
4. Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir fry cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes.
5. Stir chicken into cabbage mixture. Pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. Reduce heat to low; add cashews and cook until heated through, 1 minute. Sprinkle with paprika.

skinless, cajun seasoning blend, chicken broth, cornstarch, soy sauce, olive oil, cabbage, sugar, fresh asparagus, stalks celery, red bell pepper, green onions, bamboo shoots, cashews, paprika

Taken from www.allrecipes.com/recipe/234182/cashew-chicken-stir-fry/ (may not work)