Ingredients

The following ingredients have 4 Servings
  • Low Sodium Soy Sauce
  • Dry Sherry
  • Cornstarch
  • Toasted Sesame Oil
  • Egg White
  • Boneless, Skinless Chicken Breast
  • Minced Green Onion
  • Minced Garlic
  • Minced Fresh Ginger
  • Chili Garlic Hot Sauce
  • Low Sodium Chicken Broth
  • Low Sodium Soy Sauce
  • Dry Sherry
  • Balsamic Vinegar
  • Toasted Sesame Oil
  • Sugar
  • Cornstarch
  • Canola Oil
  • Unsalted, Roasted Cashews
  • Diced Red Bell Pepper

Instruction

  • To prepare marinade, whisk all ingredients (except chicken) together in a medium bowl. Add chicken, and refrigerate 30 minutes.
  • To prepare aromatics, combine green onions, garlic, ginger and chile sauce in a small dish.
  • To prepare sauce, combine sauce ingredients in a small jar.
  • 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.
  • Warm cashews in a small skillet over low heat.
  • Add remaining 1 teaspoon oil to original pan. Add green onion mixture; stir-fry 30 seconds. Add bell pepper. Saute until just crisp-tender, 2 to 3 minutes.
  • Return chicken to pan; toss. Shake sauce and add to pan. Cook until sauce thickens slightly. Add cashews to chicken; toss gently.