I made this dish for the first time a few weeks ago, because I wanted to create a dish with a few of my husband's favorite ingredients. Greg loves cashews, chicken and spicy food. Hope you like it too!
- 3 tablespoons low-sodium soy sauce, divided
- 2 tablespoons white wine
- 4 teaspoons cornstarch, divided
- 1 pound skinless, boneless chicken breast tenders, cut into bite-sized pieces
- 1/2 cup fat-free, less-sodium chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 2 teaspoons saffola oil, divided
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped red bell pepper
- 1 tablespoon grated ginger
- 2 minced, in water garlic clove
- 1/8 teaspoon ground cayenne pepper
- 1/2 cup chopped green onions (about 3 green onions)
- 1/4 cup chopped dry-roasted cashews
Preparation1. Combine 1 tablespoon soy sauce, white wine, 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.
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, garlic and cayenne pepper; 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.
1 tablespoon saffola oil
1/2 cup chopped white onion
2 teaspoons grated ginger
2 cups water
1 cup long grain white rice
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
Heat saffola oil in a large saucepan over medium-high heat. Add chopped onion and grated ginger to pan; sauté 2 minutes. Stir in water, long-grain rice, and salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in cilantro. Arrange 1/2 cup rice pilaf on plate and top with 1/2 cup chicken mixture. Add cashews and green onion as desired.
Adapted from myrecipes.com