Combine and set aside: 1/2 c chicken stock 2 tsp cornstarch 1/4 c red wine vinegar 2 Tblsp soy sauce 2 tsp vegetable oil
Stir Fry in 1 Tblsp vegetable oil in wok: 3/4 lb boneless chicken cut in thin strips 1 c thinly sliced carrots 1 c broccoli florets until vegies are tender crisp and meat is no longer pink. Add broth mixture and 3 sliced green onions. Bring to boil and stir 2 minutes. Stir in 1/2 c cashews. Serve over rice. 4 servings.
A little nonsense now and then is relished by the wisest of men