CHICKEN-CASHEW STIR-FRY 1/2 cup fat-free, less-sodium chicken broth 3 tablespoons oyster sauce 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

Combine first 7 ingredients 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.

Serves 6.

1 Serving - 1 1/3 cups stir-fry and 1 cup rice: Calories: 474 (Cal. from fat: 22%), Fat: 11.8g (Saturated: 2.4g), Cholesterol: 60mg, Sodium: 553mg, Carbohydrate: 68.5g, Protein: 22.5g.

[Cooking Light, May 2000]