Recipe of Chicken and Cashews

Ingredients

• 3 tablespoon Low-sodium soy sauce,divided.
• 2 tablespoon Dry sherry.
• 4 teaspoon Cornstarch,divided.
• 1 pound skinless,boneless chicken breast,cut into bite-sized pieces.
• 1/2 cup Fat-free,less-sodium chicken broth.
• 2 tablespoon 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 onions (about 4 green onions).
• 1/4 cup Chopped unsalted dry-roasted cashews.

Procedure

Mix the soy sauce,sherry,cornstarch and chicken in a large bowl toss well to coat.Combine remaining soy sauce, remaining  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 saute 3-4 minutes.Remove from pan.Heat remaining 1 teaspoon oil in pan. Add onion,celery and bell pepper to pan saute for 2 minutes.Add ginger and garlic saute 1 minute.Return chicken mixture to pan saute it for 2 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 sauce pan over medium-high heat then add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan saute 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.