Cashew Chicken
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons dry sherry
- 2 teaspoons minced fresh ginger
- 3 1⁄2 teaspoons cornstarch, divided
- coarse salt
- 1⁄2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons granulated sugar
- 5 teaspoons vegetable oil
- 2 garlic cloves, minced
- 2⁄3 cup unsalted cashews
- 2 scallions, white and green parts divided and thinly sliced
directions
- Toss chicken with sherry, ginger and 1 1/2 tsp of the cornstarch. Season with salt and refrigerate 30 minutes.
- Whisk together chicken broth, soy sauce, rice vinegar, sugar and remaining 2 tsp cornstarch. Set aside.
- 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.
- 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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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!