Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in large skillet or wok, stir fry chichen in oil till no longer pink, 5-6 minutes. remove chicken and keep warm. stir fry the onion, carrot, green pepper, and mushrooms till crisp-tender, 4-5 minutes. in small bowl, mix broth, cornstarch, soy sauce, and ginger. add to skillet; cook and stir till thickened and bubbly. return chicken to skillet with peapods; stir until heated through. serve over rice and top with cashews.

Target recipe: season chicken with salt and pepper. in a large nonstick skillet, heat 1 tablespoon oil over high heat. add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. transfer to a plate. repeat with remaining chicken. add remaining tablespoon oil to pan, along with the onion and bell pepper. cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly). reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds. stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. add chicken and any accumulated juices; toss to coat. serve in lettuce cups.