Cashew Chicken Recipe

Name: Cashew Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon rice vinegar; 1 tablespoon brown sugar; 1 tablespoon oyster sauce; 1/2 teaspoon sesame oil; 1/2 cup low-sodium soy sauce; 3 tablespoons chopped fresh ginger; 6 boneless, skinless chicken thighs, cut into small cubes; Kosher salt and freshly ground black pepper; 3 tablespoons vegetable oil; 2 cloves garlic, minced; 1 green bell pepper, cut into small cubes; 1/4 cup dry sherry; 2 tablespoons cornstarch; 1 cup whole roasted, unsalted cashews; 1/3 cup water chestnuts, chopped; 2 scallions, thinly sliced; Chopped fresh cilantro, for garnish

Servings: persons

1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1/2 cup low-sodium soy sauce
3 tablespoons chopped fresh ginger
6 boneless, skinless chicken thighs, cut into small cubes
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
2 cloves garlic, minced
1 green bell pepper, cut into small cubes
1/4 cup dry sherry
2 tablespoons cornstarch
1 cup whole roasted, unsalted cashews
1/3 cup water chestnuts, chopped
2 scallions, thinly sliced
Chopped fresh cilantro, for garnish

1
In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger.
2
Set aside.
3
Season the chicken with salt and pepper.
4
Heat the vegetable oil in a large skillet over medium-high heat.
5
Add the chicken and saute until cooked through, 5 to 7 minutes.
6
In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender.
7
Deglaze the skillet with the sherry and scrape up any brown bits.
8
Add the reserved soy mixture and cook until the mixture boils, about 1 minute.
9
Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet.
10
Add the cashews and water chestnuts.
11
Add 1/4 cup water to thin the sauce.
12
Cook for another minute.
13
Serve garnished with the scallions and cilantro.

449

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 17 ingredients. The key ingredients include: 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 tablespoon oyster sauce, 1/2 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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