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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | Cornstarch | 2 | tablespoons | soy sauce, lite, (shoyu) | 1/4 | teaspoon | sugar | 1/4 | teaspoon | salt | 1/4 | teaspoon | ground ginger, dry | 2 | stalks small (5" long) | celery | 1 | onion | 1 medium onions sliced | 2 | teaspoons | olive, extra virgin | 2 | breasts, bone removed | chicken breast, boneless, skinless, cubed | 1/2 | cup | chicken broth, fat free, low sodium | 1 | can | mushrooms sliced, canned, drained (4oz.) | 1/3 | cup, halves and whole | cashews |
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Steps
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Sequence
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Step
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| | 1 | In a small bowl, combine the first 5 ingredients, until smooth. Set aside. | | 2 | In a large skillet, saute celery and onion in 1 tsp. oil until tender. Remove and keep warm. | | 3 | In the same skillet over medium heat, cook chicken in remaining oil until chicken juices run clear. Stir cornstarch mixture and add to the skillet. Add the broth, mushrooms and celery mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cashews. |
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