Chicken and Cashews

This is a lovely version of Chinese take-out. Though I'm definitely going to add broccoli next time. Then I will have made Jonathan's go-to dish. Woot.

Chicken and Cashews
A variation on this recipe from Cooking Light



For the rice pilaf:
1 tablespoon canola oil
1/2 cup chopped onion
2 teaspoons grated peeled fresh ginger
2 cups chicken broth
1 cup long-grain rice
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro

For the chicken and vegetables:
3 tablespoons low-sodium soy sauce, divided
2 tablespoons dry sherry
4 teaspoons cornstarch, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons oyster sauce
1 tablespoon honey
2 teaspoons sesame oil, divided
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1/2 cup chopped green onions (about 3 green onions)
1/4 cup chopped unsalted dry-roasted cashews

Make rice pilaf: Heat canola oil in a large saucepan over medium-high heat. Add onion and ginger to pan; sauté 2 minutes. Stir in chicken broth, rice, and salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in cilantro.

Make chicken and vegetables: 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; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.