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“This Chinese-American classic is easy to make at home. The flavors are perfectly balanced. Adapted from a recipe by Michelle at Brown-Eyed Baker.”

Ingredients Nutrition


  1. Toss chicken with sherry, ginger and 1 1/2 tsp of the cornstarch. Season with salt and refrigerate 30 minutes.
  2. Whisk together chicken broth, soy sauce, rice vinegar, sugar and remaining 2 tsp cornstarch. Set aside.
  3. In a large non-stick skillet, heat 1 tbsp oil over medium-high heat. When it shimmers, add half the chicken and cook until golden-brown and cooked through, about 5 minutes. Transfer to a plate and cover with foil. Repeat with another tsp of oil and the remaining chicken.
  4. Add the last tsp of oil, the cashews, garlic and the white parts of the scallions. Cook, stirring constantly, until garlic softens, about 30 seconds. Whisk sauce and add to pan along with chicken. Stir until sauce thickens, 30-60 seconds. Serve over rice or noodles and garnish with scallion greens.

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