Cashew Chicken
  • ½ c. low sodium Tamari or soy sauce
  • 1 T. rice vinegar
  • 1 T light brown sugar, packed
  • 2 T. oyster sauce
  • 1 tsp. toasted sesame oil
  • 3 T. canola oil
  • 6-8 boneless, skinless chicken thighs, cut into small cubes
  • Kosher salt, to taste
  • 4 cloves garlic, chopped
  • 1 tsp. chopped fresh ginger (Use up to a T. if you love ginger)
  • 1 whole red, yellow and orange pepper, chopped
  • ¼ c. sherry
  • 2 T. cornstarch (plus ¼ c. water)
  • ½ c. drained canned water chestnuts
  • 1 small can baby corn
  • 1 c. *unsalted cashews (Have to be unsalted or will be too salty!!!), toast in pan till golden
  • 4 scallions, thinly sliced
  • a few Tablespoons of sesame seeds, toasted in a dry skillet.
  • fried rice or noodles, to serve over
  1. In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil.
  2. Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer.
  3. Sprinkle with a little salt, then leave it alone to brown.
  4. Once browning, stir to brown all sides.
  5. Add garlic and ginger.
  6. Add peppers, cooking for 3 mins.
  7. and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes.
  8. Pour in the sherry and scrape bottom of pan.
  9. On medium low, add the sauce.
  10. Mix the cornstarch/water and pour it in.
  11. Add chestnuts, corn and cashews.
  12. If sauce is thick add a little bit of water to thin it at this point.
  13. Garnish with scallions and toasted sesame seeds
Recipe by Hugs and Cookies XOXO at