1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup fat-free, less-sodium 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 onions (about 3 green onions)
1/4 cup chopped unsalted dry-roasted cashews
How to Make It
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.
When I first made this according to the recipe, I didn't like it. It had a slight aftertaste and moreover, it seemed just salty without any real flavor. Since I really like chicken with cashew nuts, I tried the recipe again. This time, I didn't look at the recipe and tried it from memory, adding and taking away. It ended up tasting terrific. Here's what I omitted - oyster sauce, sherry and red peppers; I added carrots as a previous reviewer suggested. This time the dish was a winner!
I really liked this one and just now realized I forgot the sesame oil. Well, I will have to make it again! :) I served it over brown rice for dinner then reheated again for lunch the next day. Will definitely make again.
I really liked this!! also used green pepper and carrots. the technique of stir frying the chicken for 3 minutes, removing and adding back in later, really made it tender. i've stir fried for years, but i think i over cook the chicken. ate the leftovers on linguine. will make again.