About a week ago I made cashew chicken for dinner and it turned out great. I wanted to share the recipe.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons dry sherry
  • 2 teaspoons minced peeled fresh ginger
  • 3 1/2 teaspoons cornstarch
  • coarse salt
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sugar
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 2 garlic cloves, chopped
  • 2/3 cup unsalted cashews, toasted
  • cooked white rice, for serving

Directions

  1. In a medium bowl, toss chicken with sherry, ginger and 1 1/2 teaspoons cornstarch, season with salt. Refrigerate 30 minutes. In another bowl, combine broth, soy sauce, vinegar, sugar and 2 teaspoons cornstarch; set sauce aside.
  2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a plate. Add 1 teaspoon oil to skillet and cook remaining chicken (reduce heat if chicken is overbrowning.) Transfer to a plate.
  3. To same skillet, add 1 teaspoon oil, garlic, cashews. Cook, stirring constantly, until garlic begins to soften, 30 seconds. Whisk sauce and add to skillet along with chicken. Cook until sauce thickens, about 30 seconds. Serve with rice.

Nutritional Information

  • Calories: 502
    • Calories From Fat: 181
  • Total Fat: 20g
    • Saturated Fat: 4.5g
  • Cholesterol: 145mg
  • Sodium: 1171mg
  • Total Carbohydrates: 13.8g
    • Dietary Fiber: 1g
    • Sugars: 3.5g
  • Protein: 57g