Cashew Chicken Stir-Fry

2 cups chicken broth
1/4 cup cornstarch
3 T. soy sauce
1/2 tsp. ground ginger, fresh
1 lb. boneless chicken breasts, cut in 1/2" strips
2 garlic cloves, minced
1/2 cup thinly sliced carrots
1/2 cup sliced celery
3 cups broccoli florets
1 cup fresh or frozen snowpeas
1 1/2 c cashews
Hot cooked rice

In a skillet, heat 3 T. of broth. Meanwhile, combine the cornstarch, soy sauce, ginger and remaining broth until smooth; set aside. Add chicken to the skillet, stir-fry over medium heat until no longer pink, about 3-5". Remove with a slotted spoon and keep warm. Add garlic, carrots, celery to skillet. Stir-fry for 3". Add broccoli and peas; stir-fry for 4-5 " or until crisp-tender. Stir in broth mixture; add to the skillet with the chicken . Cook and stir for 2 ". Stir in cashews. Serve over rice. 4 servings.