Chicken Stir Fry

This is a simple stir fry. You can substitute other meats, other nuts, other vegetables. This is the combination I use most often. I did not put an amount for the vegetables. Basically I fill or mostly fill soup bowls with each of the vegetables cutting them into bite size pieces. If I'm having more people over, I just add more ingredients. It's harder to cook in large amounts though.

¼ cup Soy sauce
⅔ cup water
½ teaspoon ground ginger
4 teaspoons corn starch
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onion
carrots
broccoli
snow peas
raw cashews (about 1/3 to 1/2 cup)

1. mix first five ingredients and set aside.
2. toast cashews in hot stir fry pan (careful - they burn easily). then set aside.
3. put small amount of oil in pan and heat. Add carrots and cook for two minutes. Then add onion to the carrots and cook them for three minutes. Add broccoli to the carrots and onions and cook for 2 minutes. Add snow peas to the other vegetables and cook for 2 min. Empty into bowl and set aside. (cooking times are approx. It depends on how hot the pan is, how many vegetables you're cooking, etc. You'll have to just try it a few times to get used to how long to cook them. You're looking for bright colors with some crisp left. You don't want raw vegetables, but you also don't want soggy overcooked ones).
4. If using fresh chicken breast (cut into small pieces) stir fry until done (pink is gone inside the pieces). OR use chicken from Chicken teriyaki (see elsewhere in the blog for recipe) that you've cut into bite size pieces. Put in pan and heat. Then add liquid (Soy sauce mix) and cook briefly until starts to thicken. Add back in vegetables and stir. Cover and cook for 1 minute. Add cashews, stir, and serve.
For many years I have served this over brown rice, but these days I usually serve it with quinoa.