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CHICKEN CASHEW STIR FRY
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| Chicken Cashew Stir Fry | |
| 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 whit 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 |
Combine first 7 ingredients ia small bowl; set aside.
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.
Heat 1 tablespoon oil in pan over medium 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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