You are here: Home » Recipes » Cashew Chicken Cashew Chicken Kitchen Tested Yield 4 servings Prep 10 mins Cook 20 mins A sauce of sherry, balsamic vinegar and soy sauce coats the chicken in this classic Chinese dish. Mark Boughton PrintEmail As American as it is Chinese, this irresistible favorite features chunks of tender chicken and sweet red bell pepper in a rich sauce, with a shower of buttery cashews. The nuts are not exactly low fat, but it’s the good fat. Ingredients Marinade and chicken:1 tablespoon reduced-sodium soy sauce1 tablespoon dry sherry2 teaspoons cornstarch1/2 teaspoon toasted sesame oil1 egg white, lightly beaten1 1/4 pounds boneless chicken breasts, cut into 1-inch piecesAromatics:1/4 cup minced green onions1 tablespoon minced garlic1 tablespoon minced peeled fresh ginger1 teaspoon chili garlic sauceSauce:1/4 cup reduced-sodium chicken broth3 tablespoons reduced-sodium soy sauce1 tablespoon dry sherry1 tablespoon balsamic vinegar1/2 teaspoon toasted sesame oil2 teaspoons sugar1 teaspoon cornstarch1 tablespoon canola oil, divided1/2 cup roasted, unsalted cashews1 cup diced red bell pepper Instructions To prepare marinade, whisk all ingredients (except chicken) together in a medium bowl. Add chicken, and refrigerate 30 minutes. To prepare aromatics, combine green onions, garlic, ginger and chile sauce in a small dish. To prepare sauce, combine sauce ingredients in a small jar. Heat a 12-inch skillet over high heat until searing hot. Add 1 teaspoon oil, then half the chicken. Cook, without stirring, 2 minutes. Turn and cook another 2 minutes. Remove from pan before thoroughly cooked. Repeat with another teaspoon of oil and remaining chicken. Warm cashews in a small skillet over low heat. Add remaining 1 teaspoon oil to original pan. Add green onion mixture; stir-fry 30 seconds. Add bell pepper. Sauté until just crisp-tender, 2 to 3 minutes. Return chicken to pan; toss. Shake sauce and add to pan. Cook until sauce thickens slightly. Add cashews to chicken; toss gently. —Recipe by Laraine Perri for Relish, Jan. 2009.