Top tender chicken with an inspired Asian sauce loaded with cashews, ginger, honey, and sesame oil. Pair this entrée with a simplerice pilaf.

Source: (Cooking Light)

Servings: 2


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