Recipes:
## Cashew Chicken
### INGREDIENTS
4 skinless, boneless chicken breasts (4 ounces each)
2 tablespoons soy sauce
½ cup chicken broth
1 tablespoon cornstarch
2 tablespoons vegetable oil, divided
1 clove garlic, minced
1 medium onion, sliced
½ cup roasted cashews
1 cup fresh snow peas
2 green onions, thinly sliced
**SERVES 4**
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### Make Ahead
You can prepare this recipe through step 2 up to 4 hours ahead. Refrigerate until ready to use.
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### VARIATION
For a tasty combination, add drained mandarin oranges and steamed broccoli in step 4 when adding the broth.
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### 1
Cut chicken into thin strips about 2 inches long and set aside. Blend soy sauce, broth and cornstarch in a small bowl; set aside.
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### 2
Heat 1 tablespoon of oil in a wok or large heavy skillet over high heat. Add chicken. Stir-fry for 3 minutes or until no longer pink. Remove from wok with slotted spoon.
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### 3
Add remaining oil. Stir-fry garlic, onion, cashews and snow peas for 3 minutes or until snow peas are tender-crisp. Return chicken to wok.
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### 4
Stir broth mixture into wok. Stir-fry for 2 minutes or until sauce is clear and chicken is heated through. Sprinkle with green onion slices. Serve immediately.
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### Make It Quicker
• Cutting chicken into thin strips is easier if you place the chicken breasts in the freezer for 30 to 45 minutes, just until they are firm but not frozen solid.
• Using a nonstick skillet or wok will make cleanup a breeze.
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