Garlic Chicken Stir Fry

I love to make chicken fried rice. I love it so much I make it almost once a week. It's an opportunity to use up any vegetables in the fridge that are left from other meals or from me over-buying too much from the produce department at the grocery store. My husband who never complains when I cook loves it as much as I do. Last week he mentioned two other stir-fry dishes I occasionally make which leads me to believe he is getting tired of my stir fry but is too nice to say so.

So I tried a new recipe - garlic chicken stir-fry. The difference in this recipe is not so much the ingredients but the sauce. And it has cashews in it and who doesn't love cashews. When I try new recipes I make them exactly as stated. It drives me crazy when people will comment on online recipes about how they didn't like the recipe then state how they changed things up. I can't help but think that maybe if they followed the directions it would have been better. So I followed the recipe as stated and the results were fantastic.

It was so good I had to take a picture.

Here's the recipe:
Garlic Chicken Stir-Fry

1 tablespoon plus 1 teaspoon vegetable oil, divided
1 cup broccoli florets
1/2 cup julienned carrots
1 cup mushrooms, halved
1 red bell pepper, cored and thinly sliced
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
salt and pepper to taste
4 cloves garlic, minced
1/4 cup cashew halves
3/4 cup chicken broth
1 1/2 teaspoons sugar
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons cornstarch

1. In a large pan, heat 1 teaspoon oil over medium-high heat.
2. Add the broccoli, carrots, mushrooms and bell pepper to the pan. Cook for 5-6 minutes or until vegetables are tender.
3. Remove vegetables from the pan; keep warm.
4. Heat remaining oil over high heat.
5. Add chicken to the pan in a single layer and season with salt and pepper. Cook for 4 minutes per side or until chicken is browned and cooked through.
6. Lower heat to medium and add garlic and cashews; cook for 30 seconds.
7. Add the vegetables back into the pan.
8. In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch.
9. Pour the sauce over the chicken and vegetables and bring to a simmer. Simmer for 1-2 minutes or until the sauce has just thickened.
10. Serve immediately with steamed rice.

I don't think I will make any changes to this recipe, we like it exactly as it is!