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Ingredients
3 Tablespoons soy sauce, divided
2 Tablespoons dry sherry
4 Teaspoons cornstarch, divided
1 Pound chicken thighs, boneless, skinless, cut into bite-sized pieces
1/2 Cup chicken broth
2 Tablespoons oyster sauce
1 Tablespoon honey
2 Teaspoons sesame oil, divided
3/4 Cup onion, chopped
1/2 Cup celery, chopped
1/2 Cup red bell pepper, chopped
1 Tablespoon fresh ginger, peeled & grated
2 Garlic cloves, minced
1/2 Cup green onions, chopped
1/4 Cup unsalted dry-roasted cashews pieces
Instructions
Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat; add chicken mixture to pan; saut� 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan; add onion, celery, and bell pepper to pan; saut� 2 minutes. 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. Remove from heat. Sprinkle with green onions and cashews.