3/4 C chicken broth
2 T soy sauce
1 T sugar
1 1/2 tsp cornstarch
1 lb chicken breast, cut into strips
2 T vegetable oil
1 inch piece ginger, grated (about 1 1/2 tsp)
3 cloves garlic, minced
4 scallions, sliced - white and green parts separated
1 small red bell pepper, cut into thin strips
6 oz snow peas, trimmed
1/2 C chopped, roasted cashews
Whisk together broth, soy sauce, sugar and cornstarch. Place chicken in separate bowl. Pour 1/2 of marinade over chicken, cover and refrigerate for 15 minutes (set aside remaining 1/2 of marinade).
Warm a large skillet over medium-high heat. Add 1 T oil and add chicken to skillet (discard marinade).
Stir fry until cooked through (3-4 minutes). Add half of the ginger, half of garlic and half of the white parts of scallions. Cook 1 minute, then transfer to a plate.
Add remaining oil to skillet. Stir fry peppers, peas and remaining ginger/garlic/white parts of scallions for two minutes.
Return chicken to skillet, add remaining marinade and salt. Saute 1-2 minutes.
Serve over chopped lettus and top with cashews and scallion greens.