Total Time
Prep 15 mins
Cook 15 mins

An excellent stir-fry.

Ingredients Nutrition


  1. In large skillet or wok, stir fry chichen in oil till no longer pink, 5-6 minutes.
  2. Remove chicken and keep warm.
  3. Stir fry the onion, carrot, green pepper, and mushrooms till crisp-tender, 4-5 minutes.
  4. In small bowl, mix broth, cornstarch, soy sauce, and ginger.
  5. Add to skillet; cook and stir till thickened and bubbly.
  6. Return chicken to skillet with peapods; stir until heated through.
  7. Serve over rice and top with cashews.
Most Helpful

Another masterpiece by Inez! I didn't have chicken...I used pork leftovers--and the taste was wonderful. Thanks for a great recipe!

Heidi in Wisconsin February 17, 2003

I really liked the simplicity of this recipe, also I like that you can use whatever veggies you have on hand. I added hot pepper flakes to kick it up a little.

Linda's Kitchen June 17, 2002

Very good tasting stir fry but like others suggested I doubled the sauce. The recipe can adjusts to a variety of vegetables but I love sugar snap peas in mine. We just have nuts on hand to sprinkle on after making serving since some of my kids have allergies. I usually use peanuts because we always seem to have them on hand. Thanks for a great stir fry recipe.

MommaWeb5ter April 29, 2011