Cashew Chicken

Not the greatest picture, but this dish was almost as good as it tastes in the restaurant. I had originally taken the recipe from weight watchers but changed it up a bit. It was actually quite easy to make and easy clean up. I was happy cause Patrick ate his veggies without even blinking an eye! (I think he accidentally ate some onions too) lol

Ingredients:
1/4 tsp black pepper, or more to taste
1/2 tsp table salt, or more to taste
2 tsp peanut oil (I used olive oil)
1 can bean sprouts (I added this)
2 medium stalk celery, chopped
2 medium garlic clove(s), minced
1 3/4 oz dry-roasted cashews, chopped (about 6 Tbsp)
2 Tbsp low-sodium soy sauce, or more to taste
1 1/2 Tbsp cornstarch (omitted this)
1 pound uncooked boneless, skinless chicken breast, cut into 1-inch cubes
1 1/2 cup fat-free, reduced-sodium chicken broth, divided
2 cup cooked brown rice

Directions:
Heat oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds. Season chicken on both sides with salt and pepper and add to skillet. Cook until browned on all sides, stirring frequently, about 4 minutes.Add 1 cup of broth, soy sauce, celery, bean sprouts to chicken and bring to a simmer. Reduce heat to low, cover and simmer until chicken is cooked through, about 5 minutes.Dissolve cornstarch in remaining 1/2 cup of broth; add to skillet and simmer until sauce thickens, stirring constantly, about 1 minute.To serve, divide rice among 4 shallow dishes. Spoon chicken mixture onto rice and sprinkle with cashews. Yields about 1 cup of chicken, 1/2 cup of rice and 1 1/2 tablespoons of cashews per serving