Chicken And Cashews

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 3 tablespoons low sodium soy sauce, divided
• 4 teaspoons cornstarch, divided
• 1 lb chicken breast, boneless, skinless, cut into bite-sized pieces
• 1/2 cup chicken broth, reduced sodium, fat free
• 2 tablespoons fish sauce
• 1 tablespoon honey
• 2 teaspoons sesame oil, divided
• 3/4 cup onion, chopped
• 1/2 cup red bell pepper, chopped
• 1 tablespoon fresh ginger, grated peeled
• 2 garlic cloves, minced
• 1/2 cup green onion, chopped (about 3 green onions)
• 1/4 cup cashews, dry roasted, unsalted, chopped
• 1/2 cup long grain rice

Recipe

• 1 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.
• 2 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.
• 3 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.