Chicken and Cashew Stir Fry

I always order Cashew Chicken at Chinese restaurants, so I decided to start making it myself. This recipe only takes 30 minutes, and it's so tasty! Recipe courtesy of Cooking Light.

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

1. Combine 1 Tbs. soy sauce, sherry, 2 tsp. cornstarch, and chicken in a large bowl; toss well to coat.
2. Combine remaining 2 Tbs. soy sauce, remaining 2 tsp. cornstarch, broth, oyster sauce, and honey in a small bowl.
3. Heat 1 tsp. oil in large skillet over medium-high heat. Add the chicken mixture to the pan and saute 3 minutes. Remove chicken from pan.
4. Add remaining 1 tsp. oil to pan, along with onion, celery, and bell pepper. Saute 2 minutes, then add the ginger and garlic. Saute for an additional minute.
5. Return chicken to the pan and saute for 1 minute to combine. Stir in broth mixture.
6. Bring to a boil and cook for 1 minute, stirring constantly. Remove from heat and sprinkle with green onions and cashews. Serve over rice.