This quick dinner filled with chicken and fresh veggies can be on your table faster than picking up Asian takeout.

Cashew Chicken and Veggie Stir-Fry

Combine broth, hoisin sauce, ginger, cornstarch, sesame oil, and 1/8 teaspoon crushed red pepper in a small bowl; set aside. If necessary, cut large stir-fry vegetables in half; set aside. Heat brown rice according to package directions; cover and keep warm.

Heat 1 tablespoon canola oil in a wok or large skillet over medium-high heat. Stir-fry vegetables in hot oil for 2 to 3 minutes or until crisp-tender; remove from the wok. Add remaining 1 tablespoon canola oil to hot wok. Stir-fry chicken in hot oil for 4 to 5 minutes or until chicken is no longer pink (165 degrees).

Return vegetables to the wok. Stir in cashews; push stir-fry to edge of wok. Stir broth mixture; add to center of wok. Cook and stir until thickened and bubbly. Stir to coat all ingredients with sauce. Cook and stir 1 to 2 minutes more or until heated through. Serve over rice. Garnish with additional crushed red pepper, if desired.