Cashew Chicken Stir Fry

Start by slicing all your vegetables and chicken.

Combine cornstarch, brown sugar, chicken broth and soy sauce in a small bowl and stir until thoroughly combined, set aside.

Heat 2 Tablespoons oil in a large skillet or wok and stir fry chicken until no longer pink in the center (I like to add a little garlic salt to the chicken while it cooks to add extra flavor). Remove and keep warm. Remove any remaining liquid from the pan and add 1 Tablespoon of oil. Stir fry the mushrooms, zucchini and green onions for about 5 minutes, until the zucchini and mushrooms start to soften. Stir in the chicken, water chestnuts and cashews. Stir the broth mixture and add to the pan, bring to a boil and let cook for 1-2 minutes, or until thickened. Serve with rice.