Chicken-Cashew Stir-Fry

A Cooking Light version of this Asian classic.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 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 white 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

Directions

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.