Easy Cashew Chicken

25 Ratings
  • 5 8
  • 4 7
  • 3 5
  • 2 4
  • 1 1

This chicken dish is fresher and tastier than anything you'd get from a take-out carton.

Everyday Food, October 2009

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Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

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Reviews (6)

25 Ratings
  • 5 8
  • 4 7
  • 3 5
  • 2 4
  • 1 1
Martha Stewart Member
03/24/2013
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.
Martha Stewart Member
01/16/2010
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.
Martha Stewart Member
12/16/2009
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!
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Martha Stewart Member
11/21/2009
Easy. Good flavors but needs something to spice it up, red pepper flakes or something.
Martha Stewart Member
11/02/2009
Delicious. Very flavorful and good leftovers.
Martha Stewart Member
11/01/2009
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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