Chicken and Cashew Stir Fry

Ingredients

• ½ teaspoon(s) ginger
• SAUCE:
• ½ cup(s) chicken broth
• 5 tablespoon(s) soy sauce
• 4 teaspoon(s) cornstarch
• 1 pound(s) chicken, boned, skinned, cut into ½" strips or cubes
• 1 egg white
• + 11 more ingredients
• • 1 teaspoon(s) soy sauce
  • 1 tablespoon(s) cornstarch
  • ½ cup(s) oil
  • 2 clove(s) crushed garlic (or ½ teaspoon of garlic powder)
  • 1 red pepper cut into strips
  • carrots - amount comparable to strips of red pepper
  • 1 can of sliced water chestnuts - drained
  • 6 ounce(s) Chinese peapods (or snow peas) - thawed
  • ¼ cup(s) cashews
  • 6 prepared rice servings
  • STIR-FRY:

RICE: Prepare the rice before starting the stir-fry process, so that it's ready to serve once the stir-fry is finished. SAUCE: Combine all of the sauce ingredients and mix until the cornstarch is dissolved. Set the sauce aside. STIR-FRY: Important: Prepare and pre-measure all of the ingredien...

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