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Under 30 Minutes

Cashew Chicken

  • Prep:
  • Total Time:
  • Servings: 4
Cashew Chicken

Source: Everyday Food, October 2009


  • 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 2 teaspoons vegetable oil
  • 2 garlic cloves, chopped
  • 2/3 cup unsalted cashews, toasted
  • 2 scallions, white and green parts separated and thinly sliced
  • Cooked white rice, for serving


  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 over-browning). Transfer to plate.

  3. To same skillet, add 1 teaspoon oil, garlic, cashews, and scallion whites. 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. Top with scallion greens and serve with rice.

Reviews (6)

  • juniperjen 24 Mar, 2013

    I like this one a lot. It comes together without a lot of fuss. Though I agree with the commenter that said it would be better kicked up a notch with some red pepper flakes. Also, they do mean it when they say use a non-stick skillet - i used my dutch oven and coating on the chicken stuck to the bottom quite a bit - it still turned out well but it will be tricky to clean up. Served with some steamed broccoli it's a great meal.

  • lasaunda 16 Jan, 2010

    I like the recipe, but if I ever make it again, I will not use the ginger. I made it without the cashews, and it was pretty god.

  • ajsobrio 16 Dec, 2009

    I loved this recipe. It was flavorful and delicious, and I have never cooked something like this before, so this is coming from no experience and is easy enough for a basic home cook. I used peanut instead of veg oil, sherry wine instead of dry sherry, onion instead of scallions and I added a fresh red pepper. My toddler loved it and I can't wait to eat the leftovers tomorrow. Super easy and ingredients that are not too expensive and can be used again. Thanks!

  • gypsysmith 21 Nov, 2009

    Easy. Good flavors but needs something to spice it up, red pepper flakes or something.

  • indiemarthafan 2 Nov, 2009

    Delicious. Very flavorful and good leftovers.

  • EWjunk 1 Nov, 2009

    This was totally lame, not to mention the fact that sauteing that marinated chicken spattered oil all over my range. One of the worst Martha recipes I've ever tried.

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