Chicken Thigh And Vegetable Stir-fry

Ingredients

3/4 cup uncooked long-grain rice

1/3 cup chopped green onions

1/4 cup dry-roasted cashews, salted and coarsely chopped

1/2 teaspoon salt

2/3 cup fat-free, less-sodium chicken broth

2 tablespoons cornstarch, divided

3 tablespoons low-sodium soy sauce, divided

2 tablespoons honey

4 chicken thighs (about 1 pound), trimmed and cut into 1/2-inch cubes

1 tablespoon canola oil, divided

2 cups sliced mushrooms (about 4 ounces)

1 cup chopped onion

1 tablespoon grated peeled fresh ginger

2 garlic cloves, minced

2 cups sugar snap peas, trimmed (about 6 ounces)

1 cup chopped red bell pepper (about 1)

Modified From Http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1571430&cookbook_id=5187966

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