Cashew Chicken

Cashew Chicken

A sauce of sherry, balsamic vinegar and soy sauce coats the chicken in this classic Chinese dish.

As American as it is Chinese, this irresistible favorite features chunks of tender chicken and sweet red bell pepper in a rich sauce, with a shower of buttery cashews. The nuts are not exactly low fat, but it’s the good fat.

30 min Prep: 10 min Cook: 20 min
Serves: 4 Save

Ingredients (20)

Marinade and Chicken

  • 1 T Low Sodium Soy Sauce
  • 1 T Dry Sherry
  • 2 tsp Cornstarch
  • ½ tsp Toasted Sesame Oil
  • 1 Egg White
  • 1¼ lb Boneless Skinless Chicken Breast


  • ¼ cup Minced Green Onion
  • 1 T Minced Garlic
  • 1 T Minced Fresh Ginger
  • 1 tsp Chili Garlic Hot Sauce


  • ¼ cup Low Sodium Chicken Broth
  • 3 T Low Sodium Soy Sauce
  • 1 T Dry Sherry
  • 1 T Balsamic Vinegar
  • ½ tsp Toasted Sesame Oil
  • 2 tsp Sugar
  • 1 tsp Cornstarch
  • 1 T Canola Oil
  • ½ 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. Saute 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.