Cashew Chicken

Ingredients

Marinade and chicken

• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon dry sherry
• 2 teaspoons cornstarch
• 1/2 teaspoon sesame oil
• 1 egg white, lightly beaten
• 1 1/4 lbs boneless chicken breasts, cut into 1-inch dice

Aromatics

• 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)

Sauce

• 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

Directions

1. 1

   Prepare marinade by whisking together soy sauce, sherry, cornstarch, sesame oil and egg white. Add chicken, and refrigerate 30 minutes.

2. 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. 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. 4

   Warm cashews in a small skillet over low heat; do not allow to burn.

5. 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. 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.