Cashew Chicken Stir Fry

Tonight I made Cashew Chicken Stir Fry and it tasted just like take out! So here's the super simple recipe, give it a try! Here's what you need:

2 Tbsp cornstarch
1 Tbsp brown sugar
1 1/4 Cup chicken broth
2 Tbsp soy sauce
1 1/2 lbs boneless skinless chicken breasts, cubed
3 Tbsp oil, divided
1/2 lb sliced mushrooms
2-3 small zucchini, sliced and quartered
4 green onions, sliced
1 (8oz) can water chestnuts, drained
3/4 Cup salted cashews

Start by slicing all your veggies and chicken, I sliced the zucchini into about 1/2 inch slices, then quartered them to make a nice bite sized piece. Combine cornstarch, brown sugar, chicken broth and soy sauce in a small bowl and stir until thoroughly combined, set aside. Heat 2 Tbsp oil in a large skillet or wok and stir fry chicken until no longer pink in the center, I added a little garlic salt to the chicken while it was cooking for more flavor. Remove and keep warm. Remove any remaining liquid from the pan and add 1 Tbsp oil. Stir fry the mushrooms, zucchini and green onions for about 5 minutes, until the zucchini and mushrooms start to soften. Stir in the chicken, water chestnuts and cashews. Stir the broth mixture and add to the pan, bring to a boil and let cook for 1-2 minutes, or until thickened. Serve with rice.