Cashew Chicken

Name: Cashew Chicken
Ingredients: 10 oz. skinned and boned chicken breasts, cubed; 1 1/2 tsp. cornstarch; 1 Tbsp. dry sherry; 1 1/2 tsp. reduced-sodium soy sauce; 1 Tbsp. peanut or vegetable oil, divided; 1/2 c. sliced onions; 1 oz. shelled roasted cashews; 1/4 c. each: red bell pepper strips and sliced mushrooms; 1/2 small garlic clove, minced; 3 oz. drained canned water chestnuts (whole or sliced; reserve 1/4 c. liquid); 1 1/2 tsp. hoisin sauce; 1 Tbsp. thinly sliced scallion (green onion)

12 ingredients

11 steps

Ingredients

10 oz. skinned and boned chicken breasts, cubed
1 1/2 tsp. cornstarch
1 Tbsp. dry sherry
1 1/2 tsp. reduced-sodium soy sauce
1 Tbsp. peanut or vegetable oil, divided
1/2 c. sliced onions
1 oz. shelled roasted cashews
1/4 c. each: red bell pepper strips and sliced mushrooms
1/2 small garlic clove, minced
3 oz. drained canned water chestnuts (whole or sliced; reserve 1/4 c. liquid)
1 1/2 tsp. hoisin sauce
1 Tbsp. thinly sliced scallion (green onion)

Directions

1

In 1-quart bowl (not aluminum), sprinkle chicken with cornstarch, tossing to coat.
2

Add sherry and soy sauce and stir to combine.
3

Let mixture marinate for 15 minutes.
4

In 8 or 9-inch nonstick skillet, heat 1 1/2 teaspoons oil.
5

Using a slotted spoon, transfer several chicken cubes to skillet, allowing marinade that adheres to chicken to drip into bowl.
6

Cook chicken, stirring quickly and frequently until browned.
7

Remove from skillet and repeat with remaining chicken, reserving marinade left in bowl.
8

In same skillet, heat remaining oil; add onion and cashews and stir-fry until onion is translucent.
9

Add pepper, mushrooms and garlic; stir-fry one minute.
10

Return chicken to skillet; add water chestnuts, reserved liquid, hoisin sauce and reserved marinade and stir until combined.
11

Cover and cook until chicken is cooked through and sauce thickens, 1 to 2 minutes. Serve sprinkled with scallion.