2 c. chicken broth, divided
1/4 c. cornstarch
3 tbsp. soy sauce
1/2 tsp. ground ginger
1 lb. boneless skinless chicken breasts, cut into 1/2-inch strips
2 garlic cloves, minced
1/2 c. sliced carrots
1/2 c. sliced celery
3 c. broccoli florets
1 c. fresh or frozen snow peas
1 1/2 c. cashews
hot cooked rice (optional)

In a skillet, heat 3 tablespoons of broth. Meanwhile, combine the cornstarch, soy sauce, ginger and remaining broth until smooth. Set aside. Add chicken to the skillet. Stir-fry over medium heat until no longer pink, about 3 to 5 minutes. Remove with a slotted spoon and keep warm. Add garlic, carrots and celery to skillet. Stir-fry for 3 minutes. Add broccoli and peas. Stir-fry for 4 to 5 minutes or until crisp-tender. Stir broth mixture. Add to the skillet with the chicken. Cook and stir for 2 minutes. Stir in cashews. Serve over rice, if desired.

Yield: 4 servings.