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