2 skinless boneless chicken
breasts -1 lb. cut into bite size strips
1 Tablespoon olive oil
2 Tablespoons garlic - finely chopped
2 Teaspoons rosemary -fresh snipped
3 Cups fresh vegetables - chopped broccoli, cauliflower, zucchini, summer squash, green onion, asparagus, green beans, wax beans, cabbage
3/4 Cup chicken broth
Rice -hot cooked
1/2 Cup cashews
In a large skillet or wok, cook and stir half of the chicken in hot
olive oil for about 2 minutes or till chicken no longer is pink.
Remove from pan with slotted spoon. Repeat with remaining chicken. Remove from pan and keep warm.
In the skillet or wok, cook and stir garlic and rosemary over medium heat 1 minute or till fragrant.
Stir in vegetables and broth. Bring to boiling; reduce heat. Cover; cook the mixture for 3 minutes.
Return the chicken to skillet or wok; toss to coat and heat through.
Serve over hot cooked rice. Sprinkle with cashews.
Recipe serves 4 to 6