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Categories:
soy sauce chicken broth cornstarch chicken breasts chicken broth onion celery red bell pepper ground ginger garlic green onion cashews cayenne pepper salt
Viewed: 107 - Published at: 7 years agoIngredients
- 6 tablespoons low sodium soy sauce, divided
- 14 cup chicken broth
- 8 teaspoons cornstarch, divided
- 2 lbs chicken breasts, cut into bite-sized pieces
- 1 cup reduced-sodium fat-free chicken broth
- 1 chopped onion
- 1 cup chopped celery
- 1 cup chopped red bell pepper
- 1 teaspoon ground ginger
- 4 garlic cloves, minced
- 1 cup chopped green onion (about 3 green onions)
- 12 cup chopped unsalted dry-roasted cashews
- cayenne pepper
- salt and pepper
Method
- Combine 2 tablespoons soy sauce, 1/4 cup broth , 4 teaspoons cornstarch, and chicken in a large bowl; toss well to coat.
- Combine remaining tablespoons soy sauce, remaining cornstarch, broth, and honey in a small bowl.
- Heat 1 oil in a large nonstick skillet over medium-high heat.
- Add chicken mixture to pan; saute 3 minutes.
- Remove from pan.
- Heat more oil in pan.
- Add onion, celery, and bell pepper to pan; saute 2 minutes.
- Add ginger and garlic; saute 1 minute.
- Return chicken mixture to pan; saute 1 minute.
- Stir in broth mixture.
- Bring to a boil; cook 1 minute, stirring constantly.
- Remove from heat.
- Sprinkle with green onions and cashews.
