Cashew Chicken

About This Recipe

Cashew Chicken is a lifelong comfort food — tender chicken pieces stir-fried with bell peppers, crunchy cashews, and a savory-sweet soy sauce. Ready in just 15 minutes!

Ingredients

• 1/2 cup low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp packed brown sugar
• 2 tbsp oyster sauce
• 1/2 tsp toasted sesame oil
• 3 tbsp vegetable oil
• 6 boneless, skinless chicken thighs (cut into cubes)
• Kosher salt, to taste
• 1 tbsp chopped garlic
• 1 tbsp fresh ginger, chopped
• 1 green bell pepper, chopped
• 1/4 cup sherry or chicken broth
• 2 tbsp cornstarch
• 1/2 cup canned water chestnuts, chopped
• 1 cup unsalted cashews
• 2 green onions, thinly sliced
• Cooked rice or noodles, for serving

Instructions

1. In a bowl, whisk together soy sauce, rice vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.
2. Heat vegetable oil in a large skillet over high heat. Add the chicken and a pinch of salt. Let it sear for 2 minutes without stirring, then flip and cook until golden on all sides.
3. Add garlic, ginger, and bell pepper. Stir and cook for 2–3 minutes.
4. Pour in sherry (or broth) and scrape up any bits from the bottom. Reduce heat to medium-low, add sauce mixture, and stir.
5. Mix cornstarch with 1/4 cup water and pour into the pan. Stir until sauce thickens (1–2 minutes).
6. Add water chestnuts and cashews; stir to coat everything evenly. Add a splash of water if needed.
7. Top with green onions and serve hot with rice or noodles.