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 3 to 4 min. or until heated through. Stir in cashews. Serve over the rice.