Chicken stir fry

Ingredients

• 4 (4 ounce) boneless skinless chicken breast halves
• 3 tablespoons cornstarch
• 3 tablespoons soy sauce
• 1/2 teaspoon ground ginger
• 3 garlic cloves
• 3 tablespoons cooking oil, divided
• 2 cups broccoli florets
• 1 cup sliced celery (1/2 inch pieces)
• 1 cup thinly sliced carrots
• 1 cup pea pods
• 1 small onion, cut into wedges
• 1 cup chicken broth
• 1 teaspoon onion powder
• 1 cup pinneapple
• 1 cup cashews
• dash of basil and parlsey

Directions

1. Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder onion powder, add to bag and shake well. Refrigerate for 30 minutes.
2. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion, pea pods, pinneapple adn cahsews for 4-5 minutes or until crisp-tender. Add broth and basil and parsley. Return chicken to pan. Cook and stir until thickened and bubbly.