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1. 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.
2. 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.
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|Serving Size: 1 Serving (212g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 70 (28%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 2g|
|Cholesterol 65.8mg||20 %|
|Sodium 679.7mg||23 %|
|Potassium 494mg||13 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 11.6g|
|Protein 28.9g||41 %|
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Calories per serving: 249
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