This is a delicious recipe that is very simple to make and oh so flavourful.
The bite-sized pieces of super tender chicken and bell peppers are a perfect addition to the slightly sweet and sticky brown sauce.
Serve it in a rice bowl with some steamed broccoli and you are set.
Makes
2 servings
Prep Time:
30 minutes
Cook Time:
15 minutes
Good For:
dinner
Ingredients
Chicken
- 1 chicken breast thinly sliced
- 1 tablespoon Saki or dry sherry
- 1/8 teaspoon salt
- 2 teaspoons cornstarch
- 1 tablespoon of oil for cooking
Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Saki or dry sherry
- 1 tablespoon rice vinegar
- 1/3 cup chicken stock
- 2 teaspoons brown sugar
- 1 teaspoon cornstarch
- 2 teaspoons sesame oil
Finishing Ingredients
- 1 tablespoon vegetable oil
- 1 small clove garlic finely chopped
- 2 teaspoons ginger finely chopped
- 1 green onion chopped
- 1 bell pepper sliced into strips
- 1/4 cup roasted cashews
How to make Cashew Chicken
Check out our easy step by step video
Step by Step Instructions
Step 1
Mix the chicken with the Saki, salt, and cornstarch and set aside
Step 2
Mix the sauce ingredients together
Step 3
Heat 1 tablespoon of the oil in a large nonstick skillet
Step 4
In batches so you don’t overcrowd the pan, add the chicken pieces in a single layer
Cook for 1 minute or until a golden crust has formed
Turn the pieces over and cook on the other side for another minute
Add more oil as needed for each batch
Step 5
Once cooked, transfer the pieces to a pan while you finish cooking the remaining chicken
Step 6
Once all the chicken is cooked, heat 1 more tablespoon of oil in the pan and add in the garlic, ginger, and green onion and cook for 30 seconds
Step 7
Add in the peppers and cook for another 1 to 2 minutes
Step 8
Stir the sauce again to make sure the cornstarch is well mixed in and pour into the pan
Step 9
Stir until the sauce thickens
Step 10
Add the chicken and cashews to the pan and mix in
Step 11
Serve with rice or your choice of side and enjoy
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Cashew Chicken
Ingredients
Chicken
- 1 chicken breast thinly sliced
- 1 tablespoon Saki or dry sherry
- 1/8 teaspoon salt
- 2 teaspoons cornstarch
- 1 tablespoon of oil for cooking
Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Saki or dry sherry
- 1 tablespoon rice vinegar
- 1/3 cup chicken stock
- 2 teaspoons brown sugar
- 1 teaspoon cornstarch
- 2 teaspoons sesame oil
Finishing Ingredients
- 1 tablespoon vegetable oil
- 1 small clove garlic finely chopped
- 2 teaspoons ginger finely chopped
- 1 green onion chopped
- 1 bell pepper sliced into strips
- 1/4 cup roasted cashews
Instructions
- Mix the chicken with the Saki, salt, and cornstarch and set aside
- Mix the sauce ingredients together
- Heat 1 tablespoon of the oil in a large nonstick skillet
- In batches so you don’t overcrowd the pan, add the chicken pieces in a single layerCook for 1 minute or until a golden crust has formedTurn the pieces over and cook on the other side for another minuteAdd more oil as needed for each batch
- Once cooked, transfer the pieces to a pan while you finish cooking the remaining chicken
- Once all the chicken is cooked, heat 1 more tablespoon of oil in the pan and add in the garlic, ginger, and green onion and cook for 30 seconds
- Add in the peppers and cook for another 1 to 2 minutes
- Stir the sauce again to make sure the cornstarch is well mixed in and pour into the pan
- Stir until the sauce thickens
- Add the chicken and cashews to the pan and mix in
- Serve with rice or your choice of side and enjoy
Nutrition Facts per serving
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
