PINOY READERS

Ingredients 3 tablespoons low-sodium soy sauce, divided 2 tablespoons dry sherry 4 teaspoons cornstarch, divided 1 pound skinless, boneless chicken breast, cut into bite-sized pieces 1/2 cup fat-free, less-sodium chicken broth 2 tablespoons oyster sauce 1 tablespoon honey 2 teaspoons sesame oil, divided 3/4 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped red bell pepper 1 tablespoon grated peeled fresh ginger 2 garlic cloves, minced 1/2 cup chopped green onions (about 3 green onions) 1/4 cup chopped unsalted dry-roasted cashews Preparation 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 ...

Lighter in calories but no less tasty, this retro chicken salad can be put together in minutes. ingredients 1 cup low-fat mayonnaise 1/2 cup reduced-fat sour cream 3 cups cooked shredded chicken 1 cup diced celery One 8-ounce can water chestnuts, drained and chopped 1 cup grated sharp cheddar 1/2 cup sliced scallion 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup crushed baked potato chips, unsweetened corn flakes or crackers directions Preheat oven to 375 degrees F. Coat a 9 x 13-inch baking pan with cooking spray. Whisk together mayonnaise and sour cream in a small bowl. In another bowl, combine chicken, celery, water chestnuts, cheddar, scallion, salt and pepper. Add mayonnaise mixture and gently toss to combine. Transfer to baking pan. Sprinkle with chips. Bake 20-25 minutes, or until bubbling.