A takeout favourite that's easy to make at home with this recipe from The Pioneer Woman.
Directions for: Cashew Chicken
Ingredients
1 Tbsp rice vinegar
1 Tbsp brown sugar
1 Tbsp oyster sauce
tsp sesame oil
cup low-sodium soy sauce
3 Tbsp fresh ginger, chopped
6 skinless chicken thighs, boneless cut into small cubes
Kosher salt and freshly ground black pepper
3 Tbsp vegetable oil
2 cloves garlic, minced
1 green bell pepper, cut into small cubes
cup dry sherry
2 Tbsp cornstarch
1 cup unsalted roasted cashews
cup water chestnuts, chopped
2 scallions, thinly sliced
Chopped fresh cilantro, for garnish
Directions
1. 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. Set aside.
2. Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes.
3. In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute.
4. Serve garnished with the scallions and cilantro.
See more: Chicken, Chinese, Dinner