Instructions

• Heat 2 tablespoons of the oil in a large skillet over medium-high heat until hot.
• Add the chicken pieces and the minced garlic to the skillet. Stir-fry about 3 minutes, stirring frequently, until the chicken is white on the outside and mostly cooked.
• Add the remaining 1 tablespoon oil, the chopped bell pepper, snow peas, cashews, and sliced green onions. Stir-fry 1 minute, until the vegetables are crisp-tender.
• In a small bowl, whisk together the chicken broth, soy sauce, cornstarch, and ground ginger until smooth.
• Pour the sauce into the skillet and stir to combine. Bring to a boil over medium heat, stirring, and boil 1 minute, until the sauce thickens slightly and the chicken is cooked through.
• Remove from heat and serve immediately over hot cooked rice, if desired.