Chicken and Cashews

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

Yield:

4 servings (serving size: about 3/4 cup

Chicken and Cashews

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Pair this entrée with a simple 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.

 

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

Preparation

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.