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Cashew Chicken Stir Fry Recipe. Easy and delicious.

Cashew Chicken

Course Main Course
Cuisine Oriental
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author www.highlandsranchfoodie.com

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons dry sherry
  • 2 tsp . minced peeled, fresh ginger
  • 3 1/2 teaspoons cornstarch
  • coarse salt
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoons rice vinegar
  • 2 teaspoons sugar
  • 1 tablespoons plus 2 teaspoons vegetable oil
  • 2 garlic cloves chopped
  • 2/3 cup unsalted cashews toasted
  • 2 green onions white and green parts separated and thinly sliced

Instructions

  1. In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 teaspoons cornstarch; season with salt. Refrigerate 30 minutes. In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 teaspoons cornstarch. Set sauce aside.
  2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a covered plate. Add 1 teaspoon oil to skillet and cook remaining chicken (reduce heat if chicken is over-browning). Transfer to plate.
  3. To same skillet, add 1 teaspoon oil, garlic, cashews, and green onion whites. Cook, stirring constantly, until garlic begins to soften, about 30 seconds. Whisk sauce and add to skillet along with chicken. Cook until sauce thickens, about 30 seconds. Top with green onion greens and serve with rice.