Chicken n' Cashews

Chicken n' Cashews

3 tbsp soy sauce
2 tbsp dry sherry
4 tsp cornstarch
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup chicken broth
2 tbsp oyster sauce
1 tbsp honey
2 tsp sesame oil
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 tbsp 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

1. 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.

2. Heat 1 teaspoon oil in a large nonstick pan 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.

3. Serve


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  • NGS Team