Chicken with Cashews

Ingredients

• 2 teaspoons dry sherry
• 1 teaspoon low sodium soy sauce
• 1 teaspoon cornstarch
• 3/4 lb. boneless, skinless chicken breast, cut into cubes
• 2 teaspoons canola or olive oil
• 2 teaspoons ginger, minced
• 1 tablespoon garlic, minced
• 1/2 yellow onion, cut into 1/2'' cubes
• 1 red bell pepper, cut into 1/2'' cubes
• 1 small zucchini, cut into 1/2'' cubes
• 1/2 cup low sodium chicken broth
• 1/2 teaspoon sesame oil
• 1 teaspoon cornstarch dissolved in 2 teaspoons of water
• 1/4 cup roasted cashews (or walnuts)

Directions

1. Combine sherry, soy sauce and dry cornstarch in a medium bowl. Add chicken cubes to marinade and stir to coat. Let rest 10 minutes.
2. Place a wok or skillet over high heat until hot. Add cooking oil, swirling to coat pan.
3. Add ginger and garlic and cook until fragrant, about 10 seconds. Add chicken and stir fry for 2 minutes.
4. Add onion, bell pepper, zucchini and chicken broth. Cover and cook until vegetables are tender-crisp, about 2 minutes. Add sesame oil and mix well.
5. Add cornstarch/water mixture to pan and cook, stirring until sauce boils and thickens. Add nuts and mix well.