4 skinless boneless chicken breasts, sliced thinly

a couple of stalks of broccoli, heads broken up into small florettes and tender part of stalk sliced diagonally

small can of mushrooms or about a cup of fresh mushrooms, sliced

one medium onion, halved and cut in thin wedges

one cup cashew halves

2-3 tablespoons olive oil

2 tablespoons minced garlic

1 tablespoon ground ginger

soy sauce to taste

red pepper flakes to taste

Add garlic and ginger to olive oil and bring oil mixture to medium high heat. When oil sizzles when one piece of chicken is added, you know it’s hot enough to begin stir frying. Stir frying is done quickly over medium high heat. Add all the chicken and stir fry, tossing until chicken is just cooked through, no pink showing. It only takes a very few minutes. Remove chicken from pan and add broccoli and onion. Stir fry until onions are transluscent, about 2-3 minutes. Add the chicken back to the mixture and add in the mushrooms and toss together. Add soy sauce and red pepper flakes to taste. (If you like, you can add about a heaping tablespoon of corn starch to about a 1/3 cup of water and stir until smooth. Add this to the stir fry to thicken the juices.) Finally, add the cashews and just toss for another minute. Remove the pan from heat and serve with brown rice (or if you prefer the less healthy white rice, you can use that.)