Chicken and Vegetables with Cashews

Source: Healthy Calendar Diabetic Cooking, page 120
Submitted by: Audrey

Servings: 6
Ready in: 40 minutes
Side dish suggestions: rice or Chinese noodles

INGREDIENTS 
1 (4.5-ounce can) fat-free, reduced-sodium chicken broth
4 cups water
1 pound boneless, skinless chicken breasts
2 teaspoons sesame oil
Cooking spray
2 medium carrots, sliced into thin sticks
2 medium celery stalks, chopped
2 cups pea pods
3 cups broccoli florets
¼ cup cashews
2 tablespoons cold water
1 tablespoon cornstarch
1 tablespoon lite soy sauce
¼ teaspoon crushed red pepper flakes
½ teaspoon salt

DIRECTIONS

1. In a large soup pot, bring broth and water to a boil. Reduce to a low simmer and add chicken breast. Simmer the chicken breast for 20 minutes. Remove from liquid and reserve 1 cup of the broth.
2. Using a fork, shred the chicken and set aside.
3. Add sesame oil and a generous amount of cooking spray to a large, nonstick skillet or wok over medium-high heat. Add carrots, celery, pea pods, and broccoli, and stir-fry 3-4 minutes. Add cashews and chicken to skillet.
4. In a small bowl, whisk together cold water, cornstarch, soy sauce, crushed red pepper, and salt. Whisk in reserved chicken broth. Pour liquid over vegetables and chicken. Bring to a boil and reduce heat to simmer for 2 minutes.