Description
This easy Chicken with Cashews recipe is better than takeout! Tender chicken, crunchy cashews, and a savory sweet sauce come together in one skillet for a quick and satisfying weeknight dinner.
Ingredients
Ingredients
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2 large boneless, skinless chicken breasts (about 14 oz total)
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¼ cup dry sherry
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¼ cup soy sauce
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1 tablespoon + 1 teaspoon cornstarch
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2 tablespoons dark corn syrup
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1 tablespoon distilled white vinegar
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¼ cup peanut oil
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½ cup coarsely chopped green pepper
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½ cup cashews
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2 tablespoons sliced green onions (white and green parts)
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2 garlic cloves, minced
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¼ teaspoon ground ginger
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¼ cup water
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Hot cooked long-grain rice, for serving
Instructions
Instructions
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Cut chicken into 1-inch pieces and set aside.
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In a small bowl, whisk together dry sherry, soy sauce, cornstarch, dark corn syrup, white vinegar, ground ginger, and ¼ cup water. Set aside.
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Heat a large skillet over high heat for 2 minutes. Add peanut oil and heat until shimmering.
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Add chicken in a single layer and cook, stirring occasionally, until lightly browned and cooked through (about 5–6 minutes).
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Add minced garlic and cook 30 seconds until fragrant.
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Stir in chopped green pepper and cashews. Cook 2–3 minutes until peppers are slightly tender.
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Stir sauce again and pour into skillet. Cook, stirring constantly, until sauce thickens and becomes glossy (about 2–3 minutes).
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Remove from heat and stir in sliced green onions.
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Serve immediately over hot cooked rice.
Notes
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Substitute chicken broth for dry sherry if needed.
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Honey or brown sugar can replace dark corn syrup.
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For extra flavor, use fresh grated ginger instead of ground.
- Prep Time: 15 MINUTES
- Cook Time: 15 MINUTES
- Category: DINNER
- Method: STOVETOP
- Cuisine: ASIAN INSPIRED