I know it seems daunting, but believe me: This is an easy recipe. Just follow the instructions and don't overcook the vegetables.
For the rice:
1 cup basmati rice
2 cups water
1/2 tsp salt
For the chicken:
1 tbsp low-sodium soy sauce (divided)
2 tbsp dry sherry
1 tsp cornstarch
1 large chicken breast, skinless and boneless, cut into small cubes or strips
1 tsp sesame oil
For the vegetable sauce:
1 tsp sesame oil
1/2 large onion, cut into chunks
2 stalks celery, sliced
1 red bell pepper, cut into chunks
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
2 tbsp oyster sauce (from the Ethnic Food aisle)
1 tbsp honey
1/2 cup chopped green onions (about 3 green onions)
1/2 cup unsalted dry-roasted cashews
How to Prepare:
Add the rice to a pot, together with 2 cups of water and 1/2 tsp salt. Bring to a boil, then reduce the heat to minimum and simmer for 15 minute until all liquid has been absorbed.
In a medium bowl, mix 1 tbsp of soy sauce with the sherry and cornstarch, then add the chicken and stir well to coat.
Heat a nonstick wok or large skillet over medium high heat and add 1 tsp of the sesame oil. Add the chicken, and cook until no longer pink. Remove the chicken and set aside. Turn heat to medium. Add the second tsp of sesame seed oil and add the onion, the garlic, the ginger and the celery. Cook for about 5 minutes or until the onion is soft. Add a bit of water if the vegetables stick to the pan. Then add the bell pepper. Cook for another 3 minutes or so, until the pepper is cooked through but still has some bite. Add the chicken back to the wok.
Now stir in the broth, the rest of the soy sauce, the oyster sauce and the honey. Mix well. Then it's time for the green onions. You can now turn of the heat, while you divide the rice onto 4 plates. Top with the chicken mixture and sprinkle with the cashews.