Veggie Packed Cashew Chicken

"Better than take-out!!"  Editor's note to any new readers (and WELCOME!!): when I use an asterisk*, it signifies that it is something I have changed, added, or advise for that recipe. MM's means it is my recipe.
(serves 2)

1/2 T. cornstarch
1/2 cup fat-free low sodium* chicken broth
1 T. Ponzu Citrus Sauce* or reduced sodium soy sauce
1 T. seasoned rice vinegar
1/4 t. ground ginger
1 cups quartered mushrooms
1 cup chopped sweet*onion
1 t. minced* garlic
8 oz. boneless, skinless chicken either breasts or thighs*, cut into bite size pieces
1/8 t. kosher* salt
1/8 t. freshly* ground pepper
1 cup snow peas
1/4 cup unsalted roasted cashews
1 T. chopped scallions

In a med. bowl, stir cornstarch into broth until dissolved. Mix in soy sauce, vinegar, and ginger. Coat wok or large skillet with cooking spray (I have been using coconut oil spray, and like it a LOT*); heat over med.-high heat. Add mushrooms, onion, and garlic. Add snow peas and cashews; cook and stir for about 4 mins. until chicken is full cooked. Stir sauce mixture and add to wok. Cook and stir until sauce has slightly thickened, about 2 mins. Top with scallions and dig in!!!

"Never ever let anyone tell you what you can or can't do. Prove the cynics wrong. Pity them for they have no imagination. The sky's the limit. Your sky. Your limit. Now, Let's Dance" ~ Tom Hiddleston

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Have FUN today.

Love,

MM