Chicken and Snow Peas

1 cup chicken broth

3 tablespoons soy sauce

1 tablespoon cornstarch

1 tablespoon ground ginger

2 tablespoons vegetable oil

4 large skinless, boneless chicken breast halves, cubed

2 cloves garlic, minced

1 ½ cups sliced fresh mushrooms

2 (8 ounce) cans sliced water chestnuts, drained

3 cups snow peas

1 tablespoon sesame seeds

Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.

Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.

Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.