Cashew Chicken

We were looking for a good excuse to buy some cashews (okay, I was) and this recipe only needs ¼ cup so that leaves leftovers for snacks!

(modification of recipe originally from Cooking Light)

Serves 4

• 3 tablespoons Bragg’s Liquid Aminos, DIVIDED (or reduced sodium soy sauce)
• 2 tablespoons dry sherry
• 4 teaspoons cornstarch, DIVIDED
• 1 pound skinless boneless chicken breast, cut into ¾ inch pieces
• ½ cup fat-free reduced sodium chicken broth
• 2 tablespoons oyster sauce
• 1 tablespoon honey
• 2 teaspoons sesame oil, DIVIDED
• ½ cup chopped onion
• ½ cup chopped celery
• ½ cup chopped red bell pepper
• 1 tablespoon grated peeled fresh ginger
• 2 garlic cloves, minced
• ¼ cup chopped green onions (white and green parts)
• ¼ cup chopped unsalted dry-roasted cashews

Combine 1 tablespoon liquid aminos, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat.  Combine remaining 2 tablespoons liquid aminos, remaining 2 teaspoons cornstarch, broth, oyster sauce and honey in a small bowl.

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.

Nutritional Info/Serving:  Calories 246, Fat 8 g, Protein 26 g, Carbs 17 g

21 Day Fix Container Equivalents/Serving:  1 Red, 0.5 Green, 0.5 Blue, 0.5 tsp