Chicken with Cashews


If you’re craving Chinese take-out try this easy and delicious dish that you can whip up at home instead. Serve over some fluffy white rice for a meal your whole family will love.


5-6 boneless, skinless chicken thighs

1/2 cup low-sodium soy sauce

1 Tbsp rice vinegar

1 Tbsp light brown sugar

2 Tbsp oyster sauce

1/2 tsp sesame oil

3 Tbsp vegetable oil

1 Tbsp chopped or minced garlic

1 Tbsp minced fresh ginger

1 green pepper, chopped

1/4 cup chicken broth

2 Tbsp cornstarch mixed with 1/4 cup of water

1/3 cup of chopped canned water chestnuts, drained

1 cup of unsalted raw cashews

2 green onions, chopped (green parts only)


Cut fat off of the chicken and chop into bite size chunks. Set aside.

In a small bowl, combine soy sauce, rice vinegar, brown sugar, oyster sauce, and sesame oil. This will be your sauce. For now, set it aside.

Heat the 3 Tbsp oil in a large skillet over medium-high heat. Add the cut up chicken and stir fry for several minutes. When chicken is browned all over, add the garlic and ginger and cook for 1 minute. Add the green pepper and continue to cook for another 2 minutes. Add the chicken broth and stir well. Reduce heat to medium-low

Whisk your sauce mixture again to make sure that it is all combined and that the brown sugar has dissolved. Then add the sauce to the pan and stir to combine.

Whisk your cornstarch/water again and pour it into the pan.

Continue to cook and stir until sauce thickens, about 2 minutes. Add water chestnuts and cashews. Stir again to ensure everything is coated in sauce.

Serve hot, over rice, sprinkled with green onions.


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