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.

Cashew-Chicken-Healthy-Chinese-Relish
Mark Boughton

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 sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
1/2 teaspoon toasted sesame oil
1 egg white, lightly beaten
1 1/4 pounds boneless chicken breasts, cut into 1-inch pieces
Aromatics:
1/4 cup minced green onions
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1 teaspoon chili garlic sauce
Sauce:
1/4 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
1 tablespoon dry sherry
1 tablespoon balsamic vinegar
1/2 teaspoon toasted sesame oil
2 teaspoons sugar
1 teaspoon cornstarch
1 tablespoon canola oil, divided
1/2 cup roasted, unsalted cashews
1 cup diced red bell pepper

Instructions

  1. To prepare marinade, whisk all ingredients (except chicken) together in a medium bowl. Add chicken, and refrigerate 30 minutes.
  2. To prepare aromatics, combine green onions, garlic, ginger and chile sauce in a small dish.
  3. To prepare sauce, combine sauce ingredients in a small jar.
  4. 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.
  5. Warm cashews in a small skillet over low heat.
  6. 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.
  7. 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.

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