Chicken and Cashews

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

Method

1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat.
2. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan.
4. 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.
5. 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.