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  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons cornstarch
  • 1/2 teaspoon toasted sesame oil
  • 1 egg white, lightly beaten
  • 1 1/4 pounds boneless chicken breasts, cut into 1-inch pieces
  • 1/4 cup minced green onions
  • 1 tablespoon minced garlic
  • 1 tablespoon minced peeled fresh ginger
  • 1 teaspoon chili garlic sauce
  • 1/4 cup reduced-sodium chicken broth
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon toasted sesame oil
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon canola oil, divided
  • 1/2 cup roasted, unsalted cashews
  • 1 cup diced red bell pepper


  1. To prepare marinade, whisk all ingredients (except chicken) together in a medium bowl. Add chicken, and refrigerate 30 minutes.
  2. To prepare aromatics, combine green onions, garlic, ginger and chile sauce in a small dish.
  3. To prepare sauce, combine sauce ingredients in a small jar.
  4. Heat a 12-inch skillet over high heat until searing hot. Add 1 teaspoon oil, then half the chicken. Cook, without stirring, 2 minutes. Turn and cook another 2 minutes. Remove from pan before thoroughly cooked. Repeat with another teaspoon of oil and remaining chicken.
  5. Warm cashews in a small skillet over low heat.
  6. Add remaining 1 teaspoon oil to original pan. Add green onion mixture; stir-fry 30 seconds. Add bell pepper. Sauté until just crisp-tender, 2 to 3 minutes.
  7. Return chicken to pan; toss. Shake sauce and add to pan. Cook until sauce thickens slightly. Add cashews to chicken; toss gently.
—Recipe by Laraine Perri for Relish, Jan. 2009.

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The recipe was originally published as Cashew Chicken on

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