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Chicken and Cashews
Nb persons: 4
Yield:
Preparation time: 30 min
Total time:
Source: Cooking Light
| 3 tablespoons | low-sodium soy sauce, divided |
| 2 tablespoons | dry sherry |
| 4 teaspoons | cornstarch, divided |
| 1 pound | skinless, boneless chicken breast, cut into bite-sized pieces |
| 1/2 cup | fat-free, less-sodium chicken broth |
| 2 tablespoons | oyster sauce |
| 1 tablespoon | honey |
| 2 teaspoons | sesame oil, divided |
| 3/4 cup | chopped onion |
| 1/2 cup | chopped celery |
| 1/2 cup | chopped red bell pepper |
| 1 tablespoon | grated peeled fresh ginger |
| 2 | garlic cloves, minced |
| 1/2 cup | chopped green onions, (about 3 green onions) |
| 1/4 cup | chopped unsalted dry-roasted cashews |
1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.
Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.
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