Cashew Chicken

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon dry sherry
• 2 teaspoons cornstarch
• 1/2 teaspoon sesame oil
• 1 egg , lightly beaten
• 1 1/4 lbs boneless chicken breasts, cut into 1-inch dice
• 1/4 cup green onion, cut into 1 1/2 inch pieces, then thinly sliced lengthwise to form thin strips
• 1 tablespoon garlic clove, minced
• 1 tablespoon fresh ginger, minced (or grated)
• 1 teaspoon chili paste (see recipe description)
• 1/4 cup reduced-sodium chicken broth
• 3 tablespoons low sodium soy sauce
• 1 tablespoon dry sherry
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon sesame oil
• 2 teaspoons sugar
• 1 teaspoon cornstarch
• 1 tablespoon canola oil, divided
• 1/2 cup roasted unsalted cashews
• 1 cup diced red bell pepper

Recipe

• 1 prepare marinade by whisking together soy sauce, sherry, cornstarch, sesame oil and egg . add chicken, and refrigerate 30 minutes.
• 2 meanwhile combine green onions, garlic, ginger and chili paste in a small dish. combine sauce ingredients in a small jar and shake to combine.
• 3 heat a 12-inch skillet (or wok) over high heat until searing hot. add 1 teaspoon oil, then half the chicken. cook, without stirring, 2 minutes. stir fry another 2 minutes. remove from pan (it may not be cooked through); set aside. repeat with another teaspoon of oil and remaining chicken.
• 4 warm cashews in a small skillet over low heat; do not allow to burn.
• 5 add remaining 1 teaspoon oil to skillet or wok. add green onion mixture; stir-fry 30 seconds. add bell pepper. sauté until just crisp-tender, 2 to 3 minutes.
• 6 return chicken to pan stir fry to combine. shake sauce and add to pan. cook until sauce thickens slightly. add cashews; toss gently and serve.