Name: Cashew Chicken
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 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

Directions

Watch how to make this recipe.

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.
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.
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.
Serve garnished with the scallions and cilantro.

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Cashew Chicken

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