Cashew Chicken Recipe

Name: Cashew Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Low Sodium Soy Sauce; 1 Tablespoon Rice Vinegar; 1 Tablespoon Packed Brown Sugar; 2 Tablespoons Oyster Sauce; 1/2 teaspoons Toasted Sesame Oil; 3 Tablespoons Vegetable Oil; 6 whole Boneless, Skinless Chicken Thighs, Cut Into Small Cubes; Kosher Salt To Taste; 1 Tablespoon Chopped Garlic; 1 Tablespoon Chopped Fresh Ginger; 1 whole Green Bell Pepper, Chopped; 1/4 cups Sherry Or Chicken Broth; 2 Tablespoons Cornstarch; 1/2 cups Drained Canned Water Chestnuts, Coarsley Chopped; 1 cup Unsalted Cashews (be Sure To Use Unsalted); 2 whole Green Onions, Thinly Sliced; Cooked Rice Or Noodles, For Serving (if Desired)

Servings: persons

1/2 cups Low Sodium Soy Sauce
1 Tablespoon Rice Vinegar
1 Tablespoon Packed Brown Sugar
2 Tablespoons Oyster Sauce
1/2 teaspoons Toasted Sesame Oil
3 Tablespoons Vegetable Oil
6 whole Boneless, Skinless Chicken Thighs, Cut Into Small Cubes
Kosher Salt To Taste
1 Tablespoon Chopped Garlic
1 Tablespoon Chopped Fresh Ginger
1 whole Green Bell Pepper, Chopped
1/4 cups Sherry Or Chicken Broth
2 Tablespoons Cornstarch
1/2 cups Drained Canned Water Chestnuts, Coarsley Chopped
1 cup Unsalted Cashews (be Sure To Use Unsalted)
2 whole Green Onions, Thinly Sliced
Cooked Rice Or Noodles, For Serving (if Desired)

1
In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil.
2
Set aside.
3
Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer.
4
Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown.
5
When the chicken has turned golden, stir it around so that it can brown on all sides.
6
Throw in the garlic and ginger and stir to combine.
7
Stir in the bell pepper and let it cook for 2 to 3 minutes.
8
While the pan is still hot, pour in the sherry.
9
Stir it around, scraping the bottom of the pan to loosen all the flavorful bits.
10
Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in.
11
Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick.
12
Finally, sprinkle on the green onions.
13
Serve with cooked rice or noodles.

491

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: 1/2 cups Low Sodium Soy Sauce, 1 Tablespoon Rice Vinegar, 1 Tablespoon Packed Brown Sugar, 2 Tablespoons Oyster Sauce, 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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