Add your vegetables and 1/4 cup chicken broth to the chicken reduce heat to a simmer cover and cook for 2 minutes.
Add 2 Tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp sugar and 1tsp of cornstarch mixed in 2 tsp water to pan and cook until sauce boils and thickens. Add roasted salted cashews and stir. The recipe calls for 1/2 cup cashews but I just throw in a couple of handfuls.
Serve over rice and enjoy!
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