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: in medium-sized bowl, combine first 5 ingredients; set aside. in a 12-inch skillet, heat 2 tablespoons country crock shedd's spread over medium-high heat and cook chicken, stirring occasionally, for 5 minutes or until throughly cooked. remove chicken; set aside. in same skillet, melt remaining shedd's spread and cook vegetables for 4 minutes or until crisp-tender. stir in broth mix. bring to a boil over high heat. reduce heat to medium and return chicken to skillet; heat through. sprinkle with cilantro and toss. serve, if desired, with brown rice.