Recipe by Magill5
This recipe came from a Cooking Light Magazine. It's super easy and VERY yummy!! My family including my 5year old and 2year old daughters loved it!! It reminds us of the cashew chicken we order at our favorite Chinese restaurant. I'm writing the ingredient amounts as it has it in the magazine but I doubled the sauce so we'd have enough for our rice. And added more cashews. Also I'm thinking the next time I make it I'm going to add some red pepper flakes to give it some heat! Hope you all enjoy!!
- 3 tablespoons low sodium soy sauce, divided
- 2 tablespoons dry sherry
- 4 teaspoons cornstarch, divided
- 1 lb boneless skinless chicken breast
- 1⁄2 cup reduced-sodium fat-free 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 onion
- 1⁄4 cup chopped unsalted dry-roasted cashews
Directions See How It's Made
- Cut chicken breast into bite-sized pieces and put in a plastic bag.
- Mix 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch. Pour over chicken in plastic bag. Shake well to coat.
- Mix 2 tablespoons soy sauce, 2 teaspoons cornstarch, broth, oyster sauce, and honey in a bowl.
- In a large nonstick skillet over med-high heat, heat 1 teaspoon oil. Add chicken mixture to pan. Cook for 3 minutes Remove from pan.
- Heat another 1 teaspoon oil in pan. Add onion and celery and cook for 2mins. Add the ginger and garlic and cook for 1 minute Add chicken mixture back into the pan and cook till heated through about 3 minutes.
- Stir in the broth mixture and bring to a boil cook for 5 mins stirring constantly. Mix in cashews. Take off heat. Sprinkle the chopped green onions on top and serve with rice.