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 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

Combine first 7 ingredients in a 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-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.



recipe source: my recipes

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