1 medium green pepper, cut into strips
1 medium red pepper, cut into strips
2 Tbsp. vegetable oil, divided
2 lb. boneless skinless chicken breasts, cut into thin strips
1 cup low sodium chicken broth
1 tsp. cornstarch
4 cups hot cooked MINUTE White Rice
COOK and stir peppers in 1 Tbsp. of the oil in large skillet on high heat until crisp-tender. Remove from skillet; cover to keep warm. ADD remaining 1 Tbsp. oil and chicken to skillet; cook and stir until chicken is cooked through. Remove from skillet; cover to keep warm. MIX broth, mustard and cornstarch. Add to skillet; cook on medium-high heat until thickened, stirring constantly. Return chicken and peppers to skillet; cook and stir 2 min. or until heated through. Stir in cashews. Serve over rice. Makes 6 servings. Substitute: Prepare as directed, using Country Dijon Mustard. Nutrition Bonus: The green and red peppers in this simple cashew chicken stir-fry are a good source of vitamin C.