Cashew Chicken
This quick and easy Cashew Chicken is ready in less than 30 minutes and tastes just like your favorite restaurant. Actually, it’s better!
Servings: 6
Ingredients
- 1/2 c. low sodium soy sauce
- 1 T. rice vinegar
- 1 T. brown sugar
- 1 T. oyster sauce
- 1/2 tsp. sesame oil
- 3 T. vegetable oil
- 6-8 boneless skinless chicken thighs cut into small cubes
- Salt and pepper to taste
- 2 cloves garlic minced
- 3 T. finely chop ginger
- 1 lg. green bell pepper cut into small cubes
- 1/4 c. dry sherry or chicken broth
- 2 T. cornstarch
- 1/4 c. cold water
- 1 (8 oz.) can sliced water chestnuts
- 1 c. whole roasted unsalted cashews
- cooked rice for serving
- 2 green onions thinly sliced
Instructions
- In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, oyster sauce, and sesame oil; set aside.
- In a large skillet, heat oil over high heat. Add chicken, sprinkle with salt and pepper, brown chicken on all sides until cooked through.
- Once the chicken is cooked, add the garlic and ginger; stir to combine. Add the bell peppers, cook for two or three minutes.
- While the pan is still hot, pour in the sherry or chicken broth; stir scraping the bottom of the pan to loosen the flavorful bits. Turn the heat down to medium-low and pour in the soy sauce mixture.
- Mix the cornstarch with 1/4 cup of water and pour it into the chicken and sauce mixture. Stir everything for a couple of minutes so the sauce can thicken, then add in the water chestnuts, and cashews.
- Continue to stir until everything is well coated in sauce. Serve cashew chicken over a bed of rice and garnish with scallions.