Chicken and Cashews

Chicken and Cashews (Adapted from CL)

3 tablespoons low-sodium soy sauce, divided
2 tablespoons dry sherry
4 teaspoons cornstarch, divided
16 ounces boneless, skinless chicken breasts, sliced into bite-sized pieces
1/2 cup chicken broth
2 tablespoons oyster sauce
1 tablespoon honey
1 tablespoon toasted sesame oil, divided
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1/2 cup chopped scallions
1/3 cup roasted cashews
cooked brown basmati rice for serving, if desired

In a large bowl, whisk together 1 tablespoon soy sauce, sherry and 2 teaspoons cornstarch. Add chicken and toss well to coat.

In a small bowl, whisk together remaining soy sauce, 2 teaspoons cornstarch, broth, oyster sauce and honey.

In a large skillet, heat 2 teaspoons sesame oil over medium-high. Pour in chicken mixture - sauté for 3 minutes. Scoop mixture out onto a plate. Add remaining oil into the skillet. Stir in onion, celery and bell pepper - sauté until the vegetables are crisp-tender, about 2 to 3 minutes. Stir in ginger and garlic - cook until fragrant, about 1 minute. Place chicken mixture back into the pan and cook, stirring, for 1 minute. Stir in broth mixture - bring to a boil and cook, stirring, until thickened, about 1 minute. Remove from the heat and sprinkle with scallions and cashews to serve (over rice, if desired).

Makes about 4 servings.

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