Chicken-Cashew Stir-Fry

Ingredients

• 1 cup bell pepper red (3 x)
• 0.5 cup carrots diagonally sliced
• 0.3 cup cashew pieces 
• 6 cups rice long-grain hot cooked
• 1.5 tablespoons cornstarch 
• 0.5 teaspoon pepper red crushed
• 0.5 cup fat-skimmed beef broth fat-free
• 1 cup spring onion divided chopped
• 1.5 tablespoons honey 
• 1 tablespoon soy sauce low-sodium
• 1 cup mushrooms sliced
• 2 tablespoons cooking oil divided
• 1 small onion cut into 8 wedges
• 3 tablespoons oyster sauce (such as Kame)
• 0.3 cup pineapple chunks canned drained
• 0.5 teaspoon salt 
• 1 pound strips. cut into bite-size pieces
• 1 cup snow peas 
• 2 teaspoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• wok

Directions

1. Combine first 7 ingredients 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. Stir in 1/2 cup green onions.
10. Serve with rice.