Chicken and Cashews
Ingredients
- 3 Tbs. low-sodium soy sauce, divided
- 2 Tbs. dry sherry
- 4 tsp. cornstarch, divided
- 1 lb. skinless, boneless chicken breast, cut into bite-sized pieces
- 1/2 C. fat-free, less-sodium chicken broth
- 2 Tbs. oyster sauce
- 1 Tbs. honey
- 2 tsp. sesame oil, divided
- 3/4 C. chopped onion
- 1/2 C. chopped celery
- 1/2 C. chopped red bell pepper
- 1 Tbs. grated peeled fresh ginger
- 2 cloves garlic, minced
- 1/2 C. chopped green onions (about 3 green onions)
- 1/4 C. chopped unsalted dry-roasted cashews
- Rice Pilaf:
- 1 Tbs. canola oil
- 1/2 C. chopped onion
- 2 tsp. grated and peeled fresh ginger
- 1 C. water
- 1/2 C. long-grain rice
- 1/4 tsp. salt
- 2 Tbs. chopped fresh cilantro
Directions
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. 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 canola oil in a large saucepan over medium-high heat. Add onion and grated peeled fresh ginger to pan; sauté 2 minutes. Stir in water, long-grain rice, and salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in chopped fresh cilantro.
Reviews (1)
Flag as inappropriate KCThomp | May 18, 2009