Serves 4-6 over rice.

3 chicken breast halves, skinned, boned and cut in strips
1/2 tsp. salt
3/4 tsp. pepper
1 1/4 tbsp. peanut oil
3 tbsp. safflower oil
5 fresh ginger slices, crushed
5 lg. garlic cloves, crushed
2 c. broccoli pieces
2 lg. carrots, thinly sliced diagonally
1 sm. red onion, cut into little sqs.
1/4 c. cashews
1/2 c. chicken stock
2 tsp. cornstarch mixed with 1 tbsp. soy sauce

Heat wok (or large skillet) medium-high heat. Add 2 tablespoons blended oils and heat, coating whole pan. Stir-fry ginger and garlic 30 seconds. Add salted and peppered chicken, toss often until meat turns white (3 minutes). Discard ginger and garlic and remove chicken. Add another tablespoon blended oils and heat. Add salt and peppered broccoli and carrots.

Stir-fry 1-2 minutes. Add remaining oil, onion and cashews. Stir-fry another 1-2 minutes. Add chicken back into wok and stir-fry 1 minute, push vegetables aside, pour stock and cornstarch mixture in center. Heat until boils and thickens. Coat all pieces 1-2 minutes. Serve over rice.