Rosemary Garlic Stir-Fry

2 whole boneless, skinless chicken breasts, cut into bite-sized strips

1 Tbsp olive oil

5 or more cloves garlic, minced

2 tsp chopped fresh rosemary (2/3 tsp dried)

3 cups chopped fresh vegetables (broccoli, cauliflower, zucchini, summer squash, onions, mushrooms, carrots, green beans)

¾ cup chicken broth

4-6 cups hot cooked rice

½ cup cashews

fresh rosemary sprig

In large skillet or wok, cook and stir half of the chicken in olive oil for 2 minutes, or until chicken is no longer pink.

Remove from pan with slotted spoon. Repeat with remaining chicken. Remove from pan and keep warm. In skillet or wok, cook and stir garlic and rosemary over medium heat for 1 minute.

Stir in vegetables and broth. Bring to boil. Reduce heat. Cover and cook mixture for 3 minutes. Return chicken to the skillet or wok. Toss to coat. Heat. Serve over hot cooked rice. Sprinkle with cashews. Garnish with a sprig of fresh rosemary. (Favorite Recipes with Herbs)