Chicken and Cashews

Name: Chicken and Cashews
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 cups, 4 serving(s)
Ingredients: 44.37 ml low sodium soy sauce, divided; 19.71 ml cornstarch, divided; 453.59 g chicken breast, boneless, skinless, cut into bite-sized pieces; 118.29 ml chicken broth, reduced sodium, fat free; 29.58 ml fish sauce; 14.79 ml honey; 9.85 ml sesame oil, divided; 177.44 ml onion, chopped; 118.29 ml red bell pepper, chopped; 14.79 ml fresh ginger, grated peeled; 2 garlic cloves, minced; 118.29 ml green onion, chopped (about 3 green onions); 59.14 ml cashews, dry roasted, unsalted, chopped; 118.29 ml long grain rice

Submitted by Beautiful6arbage

"loaded with cashews, ginger, honey, and sesame oil. Pair this entrée with a simple rice pilaf."

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Ready In:: 35mins
Ingredients:: 14
Yields:: 3 cups
Serves:: 4

ingredients

44.37 ml low sodium soy sauce, divided
19.71 ml cornstarch, divided
453.59 g chicken breast, boneless, skinless, cut into bite-sized pieces
118.29 ml chicken broth, reduced sodium, fat free
29.58 ml fish sauce
14.79 ml honey
9.85 ml sesame oil, divided
177.44 ml onion, chopped
118.29 ml red bell pepper, chopped
14.79 ml fresh ginger, grated peeled
2 garlic cloves, minced
118.29 ml green onion, chopped (about 3 green onions)
59.14 ml cashews, dry roasted, unsalted, chopped
118.29 ml long grain rice

directions

Combine 1 tablespoon soy sauce, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, fish 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, 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.