Chicken with Cashews

- Photo: Hector Sanchez; Styling: Karin Olsen
Photo: Hector Sanchez; Styling: Karin Olsen

Our Test Kitchen staffers declared that this Chinese-inspired recipe from 1979 beats any take-out meal.

Hands-on time: 30 minutes
Total time: 30 minutes
Yields: Makes 4 servings


2 large boneless, skinless chicken breasts (about 14 oz.)

1/4 cup dry sherry

1/4 cup soy sauce

1 tablespoon plus 1 tsp. cornstarch

2 tablespoons dark corn syrup

1 tablespoon distilled white vinegar

1/4 cup peanut oil

1/2 cup coarsely chopped green pepper

1/2 cup cashews

2 tablespoons sliced green onions (white and green parts only)

2 garlic cloves, minced

1/4 teaspoon ground ginger

Hot cooked long-grain rice

How to Make It

Cut chicken into 1-inch pieces. Stir together sherry, next 4 ingredients, and 1/4 cup water in a small bowl.

Heat a large skillet over high heat for 2 minutes. Add peanut oil, and tilt skillet to coat sides; heat 2 minutes.

Add chicken, and stir-fry 2 to 3 minutes or until chicken turns white. Move chicken to perimeter of skillet. Add green pepper and cashews; stir-fry 30 seconds, and move to perimeter of skillet. Add onions, garlic, and ginger; stir-fry 1 minute, and move to perimeter of skillet.

Add sherry mixture, and bring to a boil, stirring constantly. Cook 1 minute, stirring all ingredients into sauce. Serve over rice.


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