PECAN CHICKEN STIR-FRY
2 cups chicken or vegetable broth, divided
1/2 teaspoon ground ginger
2 tablespoons soy sauce
2 garlic cloves, minced
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/2 cup thinly sliced carrots
1/2 cup thinly sliced celery
3 cups broccoli florets
1 cup fresh snow peas
1 cup toasted pecans (to toast, just heat raw nuts in skillet over medium heat, until lightly browned — approximately five minutes
1/4 cup cornstarch
In skillet, heat three tablespoons broth. In bowl, combine cornstarch, soy sauce, ginger and remaining broth until smooth; set aside.
Add chicken to skillet; stir-fry over medium heat until no longer pink.
Remove and keep warm.
Add garlic, carrots and celery; stir-fry three minutes.
Add broccoli and peas; stir-fry until crisp-tender, approximately five minutes.
Stir in broth mixture; add chicken.
Cook and stir for two minutes.
Stir in pecans.