3 chicken breasts, skinned, boned and sliced into 1/4 inch strips
1/4 c. peanut oil
1 tbsp. soy sauce
3/4 tsp. lemon pepper
1/4 tsp. ginger (optional)
1/4 tsp. garlic powder
2 c. fresh broccoli pieces (florets and thinly sliced stems)
1/2 (16 oz.) pkg. frozen crinkle cut carrot slices
1 red onion, coarsely chopped
4 - 6 water chestnuts, sliced
2 tbsp. unsalted cashew nuts
1/2 c. water
1 tbsp. vanilla instant pudding mix
1 chicken bouillon cube
1/4 c. sliced green onion

In bowl, toss chicken with next 5 ingredients; let stand 5 to 10 minutes. Heat wok or heavy skillet over medium high heat; add chicken mixture and stir - fry, tossing frequently, about 5 minutes. Add broccoli, carrot slices and onion; cook and stir another 5 minutes. Add water chestnuts, cashews; cook and stir 2 minutes more. Combine water, pudding and bouillon; blend well. Pour over mixture in wok; cook until sauce thickens and coats chicken and vegetables (about 5 to 6 minutes). Garnish with green onion; makes 6 to 8 servings. Serve with rice.