Cashew Chicken Dijon

• 1 medium green pepper, cut into strips
• 1 medium red pepper, cut into strips
• 2 Tbsp. PLANTERS Peanut Oil, divided
• 2 lb. boneless skinless chicken breasts, cut into thin strips
• 1/2 cup low sodium chicken broth
• 1/4 cup GREY POUPON Dijon Mustard
• 1 tsp. cornstarch
• 1/3 cup PLANTERS Cashews, coarsely chopped
• 8 cups hot cooked rice

1. Cook and stir peppers in 1 Tbsp.
2. of the oil in large skillet on high heat until crisp-tender.
3. Remove from skillet; cover to keep warm.
4. Add remaining 1 Tbsp.
5. oil and chicken to skillet; cook and stir until chicken is cooked through.
6. Remove from skillet; cover to keep warm.
7. Mix broth, mustard and cornstarch.
8. Add to skillet; cook on medium-high heat until thickened, stirring constantly.
9. Return chicken and peppers to skillet; cook and stir 3 to 4 min.
10. or until heated through.
11. Stir in cashews.
12. Serve over the rice.

green pepper, red pepper, peanut oil, boneless skinless chicken breasts, chicken broth, mustard, cornstarch, cashews, rice

Taken from www.kraftrecipes.com/recipes/cashew-chicken-dijon-54657.aspx (may not work)