Title: Cashew chicken stir-fry
 Categories: Bobbie - no, Chicken, Country wom, Main dishes, Rice
      Yield: 4 Servings
 
      2 c  Chicken broth; divided
    1/4 c  Cornstarch
      3 tb Soy sauce
    1/2 ts Ground ginger
      1 lb Boneless skinless chicken
           -breast halves; cut into
           -1/2" strips
      2    Cloves garlic; minced
    1/2 c  Carrots; thinly sliced
    1/2 c  Celery; sliced, 1/2" thick
      3 c  Broccoli florets
      1 c  Snow peas; fresh or frozen
  1 1/2 c  Cashews
           Hot cooked rice; optional
 
  In a skillet, heat 3 tablespoon of broth. Meanwhile, combine the
  cornstach, soy sauce, ginger and remaining broth until sauce, ginger
  and remaining broth until smooth; set aside. Add chicken to the
  skillet; stir-fry over Medium heat until no longer pink, about 3-5
  minutes. Remove and keep warm. Add garlic, carrots and celery;
  stir-fry for 3 minutes. Add broccoli and peas; stir-fry for 4-5
  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 is desired.
  
  Yield: 4 servings.
  
  Submitted by Vicki Hirshfeld, Hartland, Wisconsin
  
  Recipe