4 years ago1,000+ Views
This looks like a lot of ingredients, but the recipe comes together very quickly. Serve with a rice pilaf and some steamed broccoli. 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. Recipe and photo via cookinglight.com
Same here, @Nisfit. I can't wait to make it again!
I'm used to peanut sauce, but not cashews. Sounds good!