Chicken-Cashew Stir-Fry

Ingredients

• 1/2 cup fat-free, less-sodium chicken broth
• 3 tablespoons oyster sauce (such as Kame)
• 1 1/2 tablespoons cornstarch
• 1 1/2 tablespoons honey
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons rice or white wine vinegar
• 1/2 teaspoon salt
• 2 tablespoons oil, divided
• 1 cup chopped green onions, divided
• 1 small onion, cut into 8 wedges
• 1 cup (3 x 1/4-inch) julienne-cut red bell pepper
• 1/2 cup diagonally sliced carrot
• 1 cup sliced mushrooms
• 1 cup snow peas
• 1 pound skinned, boned chicken thighs, cut into bite-size pieces
• 1/4 cup canned pineapple chunks in juice, drained
• 1/3 cup cashews
• 1/2 to 1 teaspoon crushed red pepper
• 6 cups hot cooked long-grain rice

Preparation

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