Chicken and Cashews

Ingredients

• 0.5 cup celery chopped
• 4 teaspoons cornstarch divided
• 2 tablespoons sherry dry
• 0.5 cup fat-skimmed beef broth fat-free
• 1 tablespoon ginger fresh grated peeled
• 2  garlic clove minced
• 0.5 cup spring onion chopped ( 3 green onions)
• 1 tablespoon honey 
• 3 tablespoons soy sauce low-sodium divided
• 0.8 cup onion chopped
• 2 tablespoons oyster sauce 
• 0.5 cup bell pepper red chopped
• 0.3 cup roasted cashews unsalted chopped
• 2 teaspoons sesame oil divided
• 1 pound chicken breast boneless skinless cut into bite-sized pieces

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat.
2. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
4. Add chicken mixture to pan; saut 3 minutes.
5. Remove from pan.
6. Heat remaining 1 teaspoon oil in pan.
7. Add onion, celery, and bell pepper to pan; saut 2 minutes.
8. Add ginger and garlic; saut 1 minute. Return chicken mixture to pan; saut 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly.
9. Remove from heat.
10. Sprinkle with green onions and cashews.
11. Heat 1 tablespoon canola oil in a large saucepan over medium-high heat.
12. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; saut 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.
13. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.