Cashew Chicken Recipe

Name: Cashew Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon reduced sodium soy sauce; 1 tablespoon dry sherry; 2 teaspoons cornstarch; ½ teaspoon sesame oil; 1 egg white, lightly beaten; 1 14 lbs boneless chicken breasts, cut into 1-inch dice; ¼ cup green onion, cut into 1 1/2 inch pieces, then thinly sliced lengthwise to form thin strips; 1 tablespoon garlic clove, minced; 1 tablespoon fresh ginger, minced (or grated); 1 teaspoon chili paste (see recipe description); ¼ cup reduced-sodium chicken broth; 3 tablespoons low sodium soy sauce; 1 tablespoon dry sherry; 1 tablespoon balsamic vinegar; ½ teaspoon sesame oil; 2 teaspoons sugar; 1 teaspoon cornstarch; 1 tablespoon canola oil, divided; ½ cup roasted unsalted cashews; 1 cup diced red bell pepper

Servings: persons

1 tablespoon reduced sodium soy sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
½ teaspoon sesame oil
1 egg white, lightly beaten
1 14 lbs boneless chicken breasts, cut into 1-inch dice
¼ cup green onion, cut into 1 1/2 inch pieces, then thinly sliced lengthwise to form thin strips
1 tablespoon garlic clove, minced
1 tablespoon fresh ginger, minced (or grated)
1 teaspoon chili paste (see recipe description)
¼ cup reduced-sodium chicken broth
3 tablespoons low sodium soy sauce
1 tablespoon dry sherry
1 tablespoon balsamic vinegar
½ teaspoon sesame oil
2 teaspoons sugar
1 teaspoon cornstarch
1 tablespoon canola oil, divided
½ cup roasted unsalted cashews
1 cup diced red bell pepper

1
Prepare marinade by whisking together soy sauce, sherry, cornstarch, sesame oil and egg white.
2
Add chicken, and refrigerate 30 minutes.
3
Meanwhile combine green onions, garlic, ginger and chili paste in a small dish.
4
Combine sauce ingredients in a small jar and shake to combine.
5
Heat a 12-inch skillet (or wok) over high heat until searing hot.
6
Add 1 teaspoon oil, then half the chicken.
7
Cook, without stirring, 2 minutes.
8
Stir fry another 2 minutes.
9
Remove from pan (it may not be cooked through); set aside.
10
Repeat with another teaspoon of oil and remaining chicken.
11
Warm cashews in a small skillet over low heat; do not allow to burn.
12
Add remaining 1 teaspoon oil to skillet or wok.
13
Add green onion mixture; stir-fry 30 seconds.
14
Add bell pepper.
15
Saute until just crisp-tender, 2 to 3 minutes.
16
Return chicken to pan stir fry to combine.
17
Shake sauce and add to pan.
18
Cook until sauce thickens slightly.
19
Add cashews; toss gently and serve.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon reduced sodium soy sauce, 1 tablespoon dry sherry, 2 teaspoons cornstarch, ½ teaspoon sesame oil, and more.

Yes, Cashew Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cashew Chicken

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