Yield
6 servings (serving size: 1 1/3 cups stir-fry and 1 cup rice)
Becky Luigart-Stayner

How to Make It

Step 1

Combine first 7 ingredients in a small bowl; set aside.

Step 2

Heat 1 tablespoon oil in a stir-fry pan or wok over medium-high heat. Add 1/2 cup green onions and onion wedges; stir-fry 1 minute. Add bell pepper and carrot; stir-fry 2 minutes. Add mushrooms and peas; stir-fry 2 minutes. Remove vegetable mixture from pan. Keep warm.

Step 3

Heat 1 tablespoon oil in pan over medium-high heat. Add chicken; stir-fry 5 minutes. Add broth mixture, vegetable mixture, pineapple, cashews, and crushed red pepper; bring to a boil, and cook 1 minute or until thick. Stir in 1/2 cup green onions. Serve with rice.

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