Cashew Chicken
Serves: 5
Graciela O'Reilly
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
59
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tbsp
Rice Vinegar1 tbsp
Brown Sugar1 tbsp
Oyster Sauce1 tsp
Sesame Oil1 cup
Soy Sauce (low-sodium)3 tbsps
Ginger (chopped fresh)3 tbsps
Vegetable Oil2 cloves
Garlic (minced)1 cup
Sherry (dry)2 tbsps
Cornstarch1 cup
Water Chestnut (chopped)Directions:
1
Watch how to make this recipe
2
In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger
3
Set aside
4
Season the chicken with salt and pepper
5
Heat the vegetable oil in a large skillet over medium-high heat
6
Add the chicken and saute until cooked through, 5 to 7 minutes
7
In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender
8
Deglaze the skillet with the sherry and scrape up any brown bits
9
Add the reserved soy mixture and cook until the mixture boils, about 1 minute
10
Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet
11
Add the cashews and water chestnuts
12
Add 1/4 cup water to thin the sauce
13
Cook for another minute
14
Serve garnished with the scallions and cilantro