Chicken Cashew Stir Fry

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
salt
1/2 C chopped, roasted cashews

Lettuce

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.