Jen's Cashew Chicken

SERVES 4
4 skinless, boneless chicken breasts (4 ounces each)
2 tbsp. soy sauce
1/2 c. chicken broth
1 tbsp. cornstarch
2 tbsp. vegetable oil, divided
1 clove minced garlic
1 medium onion, sliced
1/2 c. roasted cashews
1 c. fresh snow peas
2 green onions, thinly sliced

Cut chicken into thin strips about 2 in. long and set aside. Blend soy sauce, broth, and cornstarch in a small bowl, set aside.
Heat 1 tbsp. 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.
Add remaining oil. Stir fry garlic, onion, cashews, and snow peas from 3 minutes or until snow peas are tender-crisp. Return chicken to wok.
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.

* You can also add drained mandarin oranges and steamed broccoli when adding the broth.*