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Cashew Chicken

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“A spicy, marinated chicken stir fry. I use an ingredient called chili paste found in Asian markets but you could also use something called chili garlic sauce or a Siracha type sauce. Just taste the sauce before adding because they can vary wildly in heat and spice level; adjust to your taste. Serve over plain white rice if desired.”
READY IN:
42mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare marinade by whisking together soy sauce, sherry, cornstarch, sesame oil and egg white. Add chicken, and refrigerate 30 minutes.
  2. Meanwhile combine green onions, garlic, ginger and chili paste in a small dish. Combine sauce ingredients in a small jar and shake to combine.
  3. Heat a 12-inch skillet (or wok) over high heat until searing hot. Add 1 teaspoon oil, then half the chicken. Cook, without stirring, 2 minutes. Stir fry another 2 minutes. Remove from pan (it may not be cooked through); set aside. Repeat with another teaspoon of oil and remaining chicken.
  4. Warm cashews in a small skillet over low heat; do not allow to burn.
  5. Add remaining 1 teaspoon oil to skillet or wok. Add green onion mixture; stir-fry 30 seconds. Add bell pepper. Sauté until just crisp-tender, 2 to 3 minutes.
  6. Return chicken to pan stir fry to combine. Shake sauce and add to pan. Cook until sauce thickens slightly. Add cashews; toss gently and serve.

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