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Cashew Chicken

A make-your-own-take-out competition WINNER.

From The Pioneer Woman, with very slight adjustments of my own.

  • Prep Time: 20m
  • Cook Time: 10m
  • Total Time: 30m
  • Serves: 8


  • 1/2 c low sodium soy sauce (important - regular too salty)
  • 3 cups cooked white rice, for serving
  • 2 whole green onions, thinly sliced
  • 1 c unsalted cashews
  • 1 can drained water chestnuts, coarsely chopped
  • 2 tbsp. cornstarch
  • 1/4 c sherry
  • 1 whole green pepper, chopped
  • 1 tbsp. grated fresh ginger
  • 1 tbsp. grated garlic
  • 1 tsp. Kosher salt, to taste
  • 6 whole boneless skinless chicken breasts, 1/4" slices
  • 3 tbsp. vegetable oil
  • 1/2 tsp. toasted sesame oil
  • 2 tbsp. oyster sauce
  • 1 tbsp. packed brown sugar
  • 1 tbsp. rice vinegar
  • 1 tbsp. or more of toasted sesame seeds


  1. In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce and sesame oil. Set aside.
  2. Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a SMALL amount of salt, then leave it alone for a few minutes to give the chicken a chance to brown. When the chicken is golden on one side, flip it to brown the other side.
  3. Lower the heat to med-low, then add garlic and ginger, stir to combine. Stir in bell pepper, cook 2-3 minutes.
  4. Pour in sherry and scrape the bottom of the pan to release all the flavorful bits. Pour in the sauce mixture, then mix the cornstarch with 1/4 cup of cold water to make a slurry, then mix that in. Stir sauce 1-2 minutes to thicken.
  5. Add water chestnuts and cashews, stir to coat everything with the sauce. Add a splash of chicken broth if your sauce is too thick.
  6. Serve with white rice, garnish with sliced green onions and toasted sesame seeds.

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