Photo: Hector Sanchez; Styling: Karin Olsen
Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Makes 4 servings

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

How to Make It

Step 1

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

Step 2

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

Step 3

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.

Step 4

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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