INGREDIENTS
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
DIRECTIONS
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.