Pork Stir-fry with Cashew Rice

http://www.lightscameracook.com Recipe: Serves 4 3/4 Cup uncooked long-grain rice 1/3 Cup chopped green onions 1/4 Cup dry-roasted cashews, coarsely chopped 2/3 Cup chicken broth 2 Tablespoons corn starch, divided 3 Tablespoons Kroger low-sodium soy sauce, divided 2 Tablespoons Private Selection® honey 1 Pound boneless pork chops, cut into ½ inch cubes 3 Tablespoons canola oil, divided 1 Cup chopped onions 1 Tablespoon ginger, chopped fine 1 Tablespoon garlic, minced 1 Cup red bell pepper, diced 1. Cook the rice according to package directions. Stir in the green onions and cashews and set aside. 2. Combine the chicken broth, 1 of the tablespoons of corn starch, 2 tablespoons of the soy sauce and honey in a small bowl and set aside. 3. Combine pork, remaining 1 tablespoon corn starch and remaining 1 tablespoon of the soy sauce in a bowl and toss well. Heat a non-stick skillet over medium-high heat for one minute. Add one tablespoon of the oil and sauté the pork mixture until brown. Remove the pork to a clean plate and set aside. 4. Return the same skillet to the heat and add the remaining 2 tablespoons oil. Add the onion and peppers and sauté for 2 minutes. Add the ginger and garlic and sauté for 30 seconds. Return the pork to the pan and the ingredients in step #2 above. Bring to boil and simmer for 1 minute (or until thick). Spoon over rice.