| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 1/2 cup low-sodium soy sauce
- 3 tablespoons chopped fresh ginger
- 6 boneless, skinless chicken thighs, cut into small cubes
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 green bell pepper, cut into small cubes
- 1/4 cup dry sherry
- 2 tablespoons cornstarch
- 1 cup whole roasted, unsalted cashews
- 1/3 cup water chestnuts, chopped
- 2 scallions, thinly sliced
- Chopped fresh cilantro, for garnish
Instructions
- In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside.
- Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes.
- In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute.
- Serve garnished with the scallions and cilantro.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 483 |
| Total Fat | 26 g |
| Saturated Fat | 4 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 45 g |
| Cholesterol | 181 mg |
| Sodium | 1038 mg |
| Serving Size | 1 of 6 servings |
| Calories | 483 |
| Total Fat | 26 g |
| Saturated Fat | 4 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 45 g |
| Cholesterol | 181 mg |
| Sodium | 1038 mg |
Reviews
Made this recipe as is twice. It was excellent both times. Will definitely be making it again.
Just made this and used low sodium soy sauce. It was too salty!
Too heavy on the soy!
I had to watch the video to solve a few written method omissions: as in, am I supposed to remove the chicken before adding the capsicum (peppers)? Then am I supposed to remove the (peppers, et al) before deglazing? But the video solved the issue.
But please include decimal measurements to your recipes. The US is one of few (5%) of the world’s population that still uses Imperial measurements.
Just made this and it turned out great I had to do lots of substitutions because I didn’t have oyster sauce or sherry but it turned out great definitely will be making again thanks Ree!
This was my first try at something like this. My husband and I loved it. Thank you Ree Drummond! We are fans!
This recipe went to the top of the favorites list! Next time I will add baby corn and fresh mushrooms.
I’ve made this dish numerous times and it was a hit each time. The tender chicken, the crunchy veggies and texture of the cashews were all in harmony.
The only reason I am not giving this 5 stars is that the recipe calls for too much vinegar. I would say adjust the vinegar to half and it would be much better. I used low sodium soy sauce to reduce saltiness. I am a salt lover and this dish was plenty salty.
This dish was delicious. Lots of flavor. My family really enjoyed it.