Top tender chicken with an inspired Asian sauce loaded with cashews,
ginger, honey, and sesame oil. Pair this entrée with a simple
ricepilaf.
Yield:
4 servings (serving size: about 3/4 cup)
Ingredients:
3 tablespoons low-sodium soy sauce, divided
2 tablespoons dry sherry
4 teaspoons cornstarch, divided
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
Preparation:
1. Combine 1 tablespoon soysauce, sherry, 2 teaspoons cornstarch, and
chicken in alarge 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 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-highheat. Add 1/2 cup chopped onion and 2 teaspoons grated
peeled fresh ginger to pan; sauté 2 minutes. Stirin 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.
Nutrition Information:
CALORIES: 257 ( from fat)
FAT: 9 g (sat: 1.9 g, mono: 4.2 g, poly: 2.3 g)
CARBOHYDRATE: 17 g
FIBER: 1.9 g
CALCIUM: 45 mg
CHOLESTEROL: 63 mg
IRON: 2 mg
PROTEIN: 26 g
SODIUM: 584 mg
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