Cashew Chicken


4 (about 2#) boneless, skinless chicken breasts, thinly sliced

3 T dry sherry

2 tsp grated fresh ginger

4 1/2 tsp cornstarch

3/4 c low sodium chicken broth

2 T low sodium soy sauce

3 T hoisin sauce

1 T rice vinegar

2 tsp light brown sugar

2 tsp canola oil

1/2 c unsalted toasted cashews

2 green onions, thinly sliced

1/4 tsp red-pepper flakes


  1. In a bowl combine the chicken, sherry, ginger, garlic and 2 tsp cornstarch
  2. Chill 30 minutes
  3. In another bowl, combine brother, soy sauce, hoisin, vinegar, sugar and 2/1/2 tsp cornstarch. Set aside
  4. Saute 1 tsp oil and half the chicken in a large, non-stick skillet over medium-high heat until cooked, about 5 minutes.
  5. Transfer to a plate.
  6. Repeat with the remaining chicken and oil.
  7. Return chicken to skillet. Stir in broth mixture and bring to a simmer.
  8. Cook until sauce thickens, about 2 minutes.
  9. Add cashews and serve with green onions and re-pepper flakes garnished on top.

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