Chicken-Cashew Stir-Fry - cooking recipe

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

Preparation

Combine first 7 ingredients (through salt) 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.