Who doesn’t love a cashew? Crisp and buttery, full of good fats and nutrients. We have cashews on hand all the time for a go-to healthy snack.
This recipe is from Cooking Light, May 2009.
No substitutions were made.
Chicken and Cashews
3 tblsp low-sodium soy sauce, divided
2 tblsp dry sherry
4 tblsp cornstarch, divided
1 lb boneless, skinless chicken breast, cut into bite sized pieces
1/2 c fat-free, less-sodium chicken broth
2 tblsp oyster sauce
1 tblsp honey
2 tsp sesame oil, divided
3/4 c chopped onion
1/2 c chopped celery
1/2 c chopped red bell pepper
1 tblsp grated peeled fresh ginger
2 garlic cloves, minced
1/2 c chopped green onions (about 3 green onions)
1/4 c chopped unsalted dry-roasted cashews
Combine 1 tblsp soy sauce, sherry, 2 tsp cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tblsp soy sauce, remaining 2 tsp cornstarch, broth, oyster sauce and honey in a small bowl.
Heat 1 tsp oil in a large nonstick skillet over med-high heat. Add chicken mixture to pan; saute 3 minutes. Remove from pan. Heat remaining 1 tsp oil in pan. Add onion, celery and bell pepper to pan; saute 2 minutes. Add ginger and garlic; saute 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.