Cashew Chicken Recipe #369494
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.
42 min | 30 min prep
SERVES 4
Marinade and chicken
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons cornstarch
- 1/2 teaspoon sesame oil
- 1 egg white, lightly beaten
- 1 1/4 lbs boneless chicken breasts, cut into 1-inch dice
Aromatics
- 1/4 cup green onion, cut into 1 1/2 inch pieces, then thinly sliced lengthwise to form thin strips
- 1 tablespoon garlic clove, minced
- 1 tablespoon fresh ginger, minced (or grated)
- 1 teaspoon chili paste (see recipe description)
Sauce
- 1/4 cup reduced-sodium chicken broth
- 3 tablespoons low sodium soy sauce
- 1 tablespoon dry sherry
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon 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
- Prepare marinade by whisking together soy sauce, sherry, cornstarch, sesame oil and egg white. Add chicken, and refrigerate 30 minutes.
- Meanwhile combine green onions, garlic, ginger and chili paste in a small dish. Combine sauce ingredients in a small jar and shake to combine.
- 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.
- Warm cashews in a small skillet over low heat; do not allow to burn.
- 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.
- 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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5 stars