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 |
