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: cut chicken into 1/2 inch strips; place in a resealable plastic bag. add cornstarch and toss to coat. combine soy sauce, ginger, and garlic powder; add to bag and shake well. refrigerate for 30 minutes. in a large skillet or wok, heat 2 tablespoons oil; stirfry chicken until no longer pink, about 3-5 minutes. remove and keep warm. add remaining oil; stir fry broccoli, celery, carrots, and onion for 4-5 minutes or until crisp-tender. add water and bouillon. return chicken to pan. cook and stir until thickened and bubbly.