1 pound boneless skinless chicken breast halves, cut into strips

1/4 cup plus 2 tablespoons Lawry's® Teriyaki Marinade With Pineapple Juice , divided

1 cup chicken broth

1 tablespoon cornstarch

3 cups assorted fresh vegetables, such as onion slices, bell pepper strips, carrot slices and snow peas

1/2 cup salted cashews

1. Place chicken in large resealable plastic bag or glass dish. Add 1/4 cup of the marinade; turn to coat well. Refrigerate 20 minutes or longer for extra flavor. Mix broth, cornstarch and remaining 2 tablespoons marinade in small bowl. Set aside.

2. Heat large nonstick skillet on medium-high heat. Add chicken and marinade, cook and stir 5 minutes or until chicken is cooked through. Remove chicken from skillet; keep warm.

3. Add vegetables to same skillet; cook and stir 4 minutes or until tender-crisp. Stir in broth mixture. Bring to boil on high heat. Reduce heat to low; simmer 1 minute or until sauce thickens. Return chicken to skillet; cook and stir until heated through. Stir in cashews.

4. Serve over hot cooked rice, if desired. Garnish with sliced green onions.

Calories 315, Fat 11g, Protein 31g, Carbohydrates 23g, Cholesterol 74mg, Sodium 1235mg, Fiber 2g