Chicken-cashew Stir-fry

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1/2 cup reduced-sodium fat-free 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 vinegar or 2 teaspoons wine vinegar
• 1/2 teaspoon salt
• 2 tablespoons oil, divided
• 1 cup green onion, chopped and divided
• 1 small onion, cut into 8 wedges
• 1 cup red bell pepper, julienne-cut into 3 x 1/4-inch pieces
• 1/2 cup carrot, diagonally sliced
• 1 cup mixed mushrooms, sliced
• 1 cup snow peas
• 1 lb chicken thigh, boned and skinned, cut into bite-size pieces
• 1/4 cup canned pineapple chunks in juice, drained
• 1/3 cup cashews
• 1/2-1 teaspoon crushed red pepper flakes
• 6 cups hot cooked long-grain rice

Recipe

• 1 combine first 7 ingredients (through salt) in a small bowl; set aside.
• 2 heat 1 tablespoon oil in a stir-fry pan or wok over medium-high heat.
• 3 add 1/2 cup green onions and onion wedges; stir-fry 1 minute.
• 4 add bell pepper and carrot; stir-fry 2 minutes.
• 5 add mushrooms and peas; stir-fry 2 minutes.
• 6 remove vegetable mixture from pan. keep warm.
• 7 heat 1 tablespoon oil in pan over medium-high heat.
• 8 add chicken; stir-fry 5 minutes.
• 9 add broth mixture, vegetable mixture, pineapple, cashews, and crushed red pepper; bring to a boil, and cook 1 minute or until thick.
• 10 stir in 1/2 cup green onions.
• 11 serve with rice.