Chicken, Peppers, Mushrooms and Cashews

1 bunch scallions1 pound skinless boneless chicken breasts 1/2 teaspoon salt 1/4 teaspoon black pepper2 teaspoons peanut oil, divided8 ounces shiitake mushrooms, stems removed, sliced thinly1 green or red pepper, chopped4 garlic cloves, finely chopped1 1/2 tablespoons finely chopped peeled fresh ginger 1/2-1 teaspoon dried hot red pepper flakes 3/4 cup fat-free, lower-sodium chicken broth1 1/2 tablespoons reduced-sodium soy sauce1 tablespoon cornstarch1 teaspoon sugar or equivalent of artificial sweetener 1/4 cup salted, roasted cashews, choppedTrim scallions and rinse with cold water. Chop, separating white and green parts.Cut chicken into 1/2-inch pieces; season with salt and pepper.Heat 12-inch, heavy-bottomed nonstick skillet over medium-high heat and add oil, swirling to coat, then stir-fry chicken until it loses its pink color and just cooked through, 3-5 minutes. Using a slotted spoon, transfer to a plate.Return skillet to heat, add remaining oil. Add mushrooms, bell pepper, garlic, ginger, red-pepper flakes and scallion whites and stir-fry 4 to 5 minutes or until peppers are just tender.In a small bowl, stir broth, soy sauce, cornstarch and sugar together; stir into vegetables. Reduce heat and simmer, stirring occasionally, until thickened, about 1 minute. Stir in cashews, scallion greens and chicken (with any accumulated juices). Serve immediately.Serves four.Nutrition values per serving: 248 calories (29 percent from fat), 8 g fat (1.5 g saturated fat), 12.1 g carbohydrates, 1.6 g fiber, 28.5 g protein, 65 mg cholesterol, 417 mg sodium.