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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

Description

This Classic Chicken Stir-fry Combines Both Sweet And Hot Asian Flavors. Cashews Give It Crunch. You Can Use This Recipe As A Base And Vary The Ingredients As You Like.

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