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)

Servings: 2

Ingredients

  • 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

Method

  1. Combine 1/2 tablespoon soy sauce, sherry, 1 teaspoon cornstarch, and chicken in a large bowl; toss well to coat. 
  2. Combine remaining 1 tablespoon soy sauce, remaining 1 teaspoon cornstarch, broth, oyster sauce, and honey in a small bowl.
  3. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. 
  4. Remove from pan. Heat remaining 1/2 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. 
  5. Add ginger and garlic; sauté 1 minute. 
  6. Return chicken mixture to pan; sauté 1 minute. 
  7. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. 
  8. Sprinkle with green onions and cashews. 
© Jay Deitch 2013