Cashew Chicken Recipe

Marinade and chicken:
1 tablespoon reduced-sodium soy sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
½ teaspoon toasted sesame oil
1 egg white, lightly beaten
1 1/4 pounds boneless chicken breasts, cut into 1-inch pieces

Aromatics:
¼ cup minced green onions
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1 teaspoon chili garlic sauce

Sauce:
¼ cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
1 tablespoon dry sherry
1 tablespoon balsamic vinegar
½ teaspoon toasted sesame oil
2 teaspoons sugar
1 teaspoon cornstarch

1 tablespoon canola oil, divided
½ cup roasted, unsalted cashews
1 cup diced red bell pepper

1. To prepare marinade, whisk all ingredients (except chicken) together in a medium bowl. Add chicken, and refrigerate 30 minutes.
2. To prepare aromatics, combine green onions, garlic, ginger and chile sauce in a small dish.
3. To prepare sauce, combine sauce ingredients in a small jar.
4. Heat a 12-inch skillet over high heat until searing hot. Add 1 teaspoon oil, then half the chicken. Cook, without stirring, 2 minutes. Turn and cook another 2 minutes. Remove from pan before thoroughly cooked. Repeat with another teaspoon of oil and remaining chicken.
5. Warm cashews in a small skillet over low heat.
6. Add remaining 1 teaspoon oil to original pan. Add green onion mixture; stir-fry 30 seconds. Add bell pepper. Sauté until just crisp-tender, 2 to 3 minutes.
7. Return chicken to pan; toss. Shake sauce and add to pan. Cook until sauce thickens slightly. Add cashews to chicken; toss gently. Serves 4.


Recipe by Laraine Perri, "Chinese Fake-Out," January 2009.

Per serving: 330 calories, 15g fat, 65mg chol., 31g prot., 16g carbs., 2g fiber, 640mg sodium.