Ingredients

Instructions

  1. In large skillet or wok, stir fry chichen in oil till no longer pink, 5-6 minutes.
  2. Remove chicken and keep warm.
  3. Stir fry the onion, carrot, green pepper, and mushrooms till crisp-tender, 4-5 minutes.
  4. In small bowl, mix broth, cornstarch, soy sauce, and ginger.
  5. Add to skillet; cook and stir till thickened and bubbly.
  6. Return chicken to skillet with peapods; stir until heated through.
  7. Serve over rice and top with cashews.