Chicken and Cashews

3 T low-sodium soy sauce, divided
2 T dry sherry
4 t cornstarch, divided
1 lb skinless, boneless chicken breast, cut into bite-sized pieces
1/2 c chicken broth
2 T oyster sauce
1 T honey
2 t sesame oil, divided
3/4 c chopped onion
1/2 c chopped celery
1/2 c chopped red bell pepper
1 T grated ginger
2 garlic cloves, minced
1/2 c chopped green onions
1/4 c chopped cashews

Combine 1 T soy sauce, sherry, 2 t cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 T soy sauce, remaining 2 t cornstarch, broth, oyster sauce, and honey in a small bowl.

Heat 1 t oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; saute 3 minutes. Remove from pan. Heat remaining 1 t oil in pan. Add onion, celery, and bell pepper to pan; saute 1 minute. Return chicken mixture to pan; saute 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews. Yield: 4 servings (serving size: about 3/4 cup).