CHICKEN AND CASHEWS
Top tender chicken with an inspired Asian sauce loaded with cashews, ginger, honey, and sesame oil. Pair this entrée with a simplerice pilaf.
Source: MyRecipes.com (Cooking Light)
1.5 tablespoons low-sodium soy sauce, divided 1 tablespoon dry sherry
2 teaspoons cornstarch, divided
1/2 lb. skinless, boneless chicken breast, cut into bite-sized pieces
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon oyster sauce 1 1/2 teaspoons honey
1 teaspoon sesame oil, divided
3/8 cups chopped onion
1/4 cup chopped celery
1/4 cup chopped red bell pepper 1 1/2 teaspoons grated peeled fresh ginger
1 garlic cloves, minced
1/4 cup chopped green onions (about 3 green onions)
2 tablespoons chopped unsalted dry-roasted cashews
Combine 1/2 tablespoon soy sauce, sherry, 1 teaspoon cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 1 tablespoon soy sauce, remaining 1 teaspoon cornstarch, broth, oyster sauce, and honey in a small bowl.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes.
Remove from pan. Heat remaining 1/2 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.
© Barbara Deitch 2020