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Chicken and Cashews

Top tender chicken with an inspired Asian sauce loaded with cashews, ginger, honey, and sesame oil. Pair this chicken entrée with a simple rice pilaf.

Chicken and Cashews
Top tender chicken with an inspired Asian sauce loaded with cashews, ginger, honey, and sesame oil. Pair this chicken entrée with a simple rice pilaf.
Recipe type: Chicken
Ingredients
  • 3 tablespoons soy sauce, divided
  • 2 tablespoons dry sherry
  • 4 teaspoons cornflour, divided
  • 450 g skinless, boneless chicken breast, cut into bite-sized pieces
  • ½ cup chicken stock or broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon honey
  • 2 teaspoons sesame oil, divided
  • ¾ cup chopped onion
  • ½ cup chopped celery
  • ½ cup chopped red capsicum
  • 1 tablespoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • ½ cup chopped spring onions (about 3)
  • ¼ cup chopped unsalted dry-roasted cashews
Instructions
  1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornflour, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornflour, stock, 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 capsicum 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 spring onions and cashews.
  3. Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add ½ cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, ½ cup long-grain rice, and ¼ 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 coriander.
 

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