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Cashew Chicken

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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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. Set aside.
  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.
  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.
  4. Serve garnished with the scallions and cilantro.