Chicken and cashews

This dish is full of delicious  flavor and color, and the chicken is very tender. Serve over plain rice or prepare a simple pilaf as suggested below. To cut down on prep time, use bottled garlic and ginger, and prechopped veggies.

Chicken and cashews

3 T low-sodium soy sauce, divided

2 T dry sherry

4 t cornstarch, divided

1 lb skinless, boneless chicken breast, cut into bite

sized pieces

1/2 cup fat-free, less-sodium chicken broth

2T oyster sauce

1 T honey

2 t sesame oil, divided

3/4 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped red bell pepper
1 T grated peeled ginger
2 garlic cloves, minced
1/2 cup chopped green onions (about 3 stalks)
1/4 cup chopped unsalted dry-roasted cashews

Combine 1 T soy sauce, sherry, 2 t cornstarch, and chicken in a large bowl; toss well to coat.
Combine remaining 2 T soy sauce, remaining 2 t cornstarch, broth, oyster sauce, and honey in a small bowl.
Heat 1 t oil in a large skillet over medium-high heat. Add chicken mixture to pan, saute 3 minutes. Remove from pan. Heat remaining 1 t oil in pan. Add onion, celery, and bell pepper to pan, sate 2 minutes. Add ginger and garlic; saute 1 minute more. Return chicken mixture to pan, 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.

Rice pilaf: Heat 1 T canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 t grated peeled fresh ginger to pan, saute 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 t salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat, stir in 2 T chopped fresh cilantro (coriander).

I used basmati rice. I followed the first two steps above and continued by following the package directions for cooking the basmati.

(Recipe adapted from Cooking Light, May 2009)