Cashew Chicken Prep Time: 20 minutes Cook Time: 10 minutes Servings: 6 Serving Size: 1 cup Ingredients - 4 teaspoons cornstarch (1 tablespoon plus one teaspoon) - 1/2 cup chicken broth - 1 tablespoon soy sauce - 1 pound boneless, skinless, chicken breasts - cut into bite sized pieces - 4 tablespoons peanut oil - 2 stalks celery - thinly sliced - 8 ounces package snow peas - 1 carrot - shredded or thinly sliced - 1 onion - cut in half, then sliced thin - 2 cloves garlic - minced - 2 tablespoons water - 1/2 teaspoon red pepper flakes - 1/2 cup cashews     Featuring snow peas and carrots, as well as generous portions of chicken and cashews, this popular Chinese chicken recipe offers a variety of delicious flavors and textures in one easy-to-make dish.	1

	Directions Mix 1 teaspoon of the cornstarch with broth; set aside. Place chicken pieces in medium bowl. Add the remaining 3 teaspoons (1 tablespoon) cornstarch, 1 tablespoon soy sauce, and mix to combine; set aside. Heat wok or skillet with 2 tablespoons oil. Add chicken mixture and stir until opaque (about 3 minutes). Remove to plate. Add remaining 2 tablespoons oil to wok or skillet. Stir fry celery, carrots, onion, and garlic for 2 minutes. Add water; cover and cook 2-3 more minutes, just until vegetables are crisp tender. Return chicken to wok. Stir broth mixture and add it to wok. Stir until thickened, about 1 minute. Add red pepper flakes, snow peas, and most of the cashews. Heat through. Serve over hot rice. Use the remaining cashews for garnish.	2