Garlic and rosemary flavor this easy chicken-and-vegetable stir-fry dinner. It's topped off with crunchy cashews.
In a large skillet or wok, heat olive oil over medium-high heat. Cook and stir half of the chicken in hot olive oil about 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 the same skillet or wok, cook and stir garlic and rosemary over medium heat for 1 minute or until fragrant. Stir in vegetables and broth. Bring to boiling; reduce heat. Cover and cook for 3 minutes.
Return the chicken to skillet or wok; toss to coat and heat through. Serve over hot cooked rice. Sprinkle with cashews. Makes 4 to 6 servings.