Chicken and Cashews
Easy
Top tender chicken with an inspired Asian sauce loaded with cashews, ginger, honey, and sesame oil. Pair this entrée with a simple rice pilaf.
Prep
30m
| Category: | Main Dish Poultry |
| Cuisine Type | Asian |
Ingredients
For
4
Serving(s)
Recipe
| 3 tablespoon(s) low sodium soy sauce, divided |
| 2 tablespoon(s) dry sherry |
| 4 teaspoon(s) cornstarch, divided |
| 1 lb skinless, boneless chicken breasts |
| 1/2 cup(s) low sodium chicken stock |
| 2 tablespoon(s) oyster sauce |
| 1 tablespoon(s) honey |
| 2 teaspoon(s) sesame oil, divided |
| 3/4 cup(s) chopped onion |
| 1/2 cup(s) chopped celery |
| 1/2 cup(s) chopped red bell pepper |
| 1 tablespoon(s) grated, peeled fresh ginger |
| 2 Clove(s) garlic, minced |
| 1/2 cup(s) chopped green onions |
| 1/4 cup(s) chopped, unsalted roasted cashews |
Chicken and Cashews Directions
- 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.
- 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.
- 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.
