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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Top tender chicken with an inspired Asian sauce loaded with cashews, ginger, honey, and sesame oil. Pair this chicken entrée with a simple rice pilaf. 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 |
Directions:
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.
3. 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.
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