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Cashew Chicken

Cashew Chicken
PREP TIME
15 min
COOK TIME
15 min
YIELDS
4-6 servings

A takeout favourite that’s easy to make at home with this recipe from The Pioneer Woman. 

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Ingredients

1
Tbsp rice vinegar
1
Tbsp brown sugar
1
Tbsp oyster sauce
½
tsp sesame oil
½
cup low-sodium soy sauce
3
Tbsp fresh ginger, chopped
6
skinless chicken thighs, boneless cut into small cubes
Kosher salt and freshly ground black pepper
3
Tbsp vegetable oil
2
cloves garlic, minced
1
green bell pepper, cut into small cubes
¼
cup dry sherry
2
Tbsp cornstarch
1
cup unsalted roasted cashews
cup water chestnuts, chopped
2
scallions, thinly sliced
Chopped fresh cilantro, for garnish
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Directions

Step 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. Set aside.

Step 2

Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes.

Step 3

In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute.

Step 4

Serve garnished with the scallions and cilantro.

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