Cashew Chicken

• 1/2 cup dry white wine
• 1/4 cup low-sodium soy sauce
• 1 tablespoon peeled, grated gingerroot
• 1 clove garlic, crushed
• 1 1/2 pounds skinned, boned chicken breasts, cut into strips
• 1/2 pound fresh green beans
• Vegetable cooking spray
• 1 tablespoon dark sesame oil, divided
• 1/2 cup diagonally-sliced celery
• 1/2 cup diagonally-sliced carrot
• 1/2 cup sliced green onions
• 1 (10 1/2-ounce) can low-sodium chicken broth
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon plus 2 teaspoons cornstarch
• 1 tablespoon brown sugar
• 1/3 cup chopped unsalted roasted cashews
• 6 cups cooked long-grain rice (cooked without salt or fat)

1. Combine first 4 ingredients in a heavy-duty, zip-top plastic bag; add chicken. Seal bag, and shake until chicken is well coated. Marinate in refrigerator 1 hour, turning bag occasionally. Remove chicken from marinade; discard marinade.
2. Wash green beans; trim ends, and remove strings. Cut beans diagonally into 1 1/2-inch pieces.
3. Coat a wok or large nonstick skillet with cooking spray; drizzle 2 teaspoons oil around top of wok, coating sides. Heat at medium-high (375u0b0) until hot. Add green beans, celery, carrot, and onions; stir-fry 5 minutes or until vegetables are crisp-tender. Remove vegetables from wok, and set aside.
4. Add remaining 1 teaspoon oil to wok. Add chicken; stir-fry 3 to 4 minutes or until chicken is lightly browned.
5. Combine broth and next 3 ingredients, stirring well. Add broth mixture to wok; stir-fry 1 to 2 minutes or until mixture is thickened and bubbly. Add vegetables and cashews; stir-fry 1 minute or until thoroughly heated. Serve over rice.

white wine, soy sauce, gingerroot, clove garlic, chicken breasts, green beans, vegetable cooking spray, sesame oil, celery, carrot, green onions, chicken broth, soy sauce, cornstarch, brown sugar, cashews, rice

Taken from www.myrecipes.com/recipe/cashew-chicken (may not work)