STIR-FRIED CHICKEN WITH BROCCOLI

3  servings		skinless, boneless chicken breasts
3  tablespoons		soy sauce
1-1/2  teaspoons		granulated sugar
3		cloves garlic,s minced
1  cup		low-sodium chicken broth
4  teaspoons		cornstarch
5  tablespoons		peanut oil
6  cups		broccoli flowerets and pieces
1  cup		red bell pepper, seeded and cut into strips
1/2  cup		medium onion, cut into chunks
1  cup		of mushrooms
1/3  serving		cashew halves
1  teaspoon		ginger
1  cup		mushrooms

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Cut chicken into 1-inch strips.
In a medium bowl, combine soy sauce, sugar and ginger . Add chicken pieces and stir to coat with mixture.
In a separate bowl, whisk chicken broth into cornstarch and set aside.
In a wok or sauté pan, heat 2 tablespoons of peanut oil in a wok until almost smoking hot.
Add broccoli, red pepper strips, mushrooms, and water chestnuts tossing and stirring constantly for 3 minutes. Add onion and stir-fry 3 minutes. Add remaining 1 tablespoon oil, chicken and soy sauce mixture; stir-fry for another 7 or so minutes, or until chicken is tender and fully cooked.
Stir broth and cornstarch mixture until cornstarch dissolves; add to skillet. Cook, stirring 1 to 2 minutes, or until thickened. Stir in cashew halves and serve.