Chicken and Cashews

• Ingredients :

- 3 tablespoons low-sodium soy sauce, divided 

- 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 dry sherry

- 2 tablespoons oyster sauce

- 1 tablespoon of honey 

- 2 teaspoons sesame oil, divided

 - 1/2 cup of chopped celery 

- 3/4 cup of chopped onion 

- 1/2 cup of chopped red bell pepper 

- 2 garlic cloves, minced 

- 1 tablespoon grated peeled fresh ginger 

- 1/2 cup of chopped green onions (about 4 green onions) - 1/4 cup of chopped unsalted dry-roasted cashews

•  Making :

1. In a large bowl, Mix 1/ tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; blend well to coat. Combine 2/ tablespoons soy sauce,  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. append chicken mixture to pan; stir fry 3 minutes. Remove it from pan. Heat residual 1/ teaspoon oil in pan. Add onion, celery, and bell pepper to pan; stir fry 2 minutes. Add ginger and garlic; stir fry 1 minute. Return chicken mixture to pan; stir fry 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.