Prep Time
30 Mins
Yield
4 servings (serving size: about 3/4 cup)

Top tender chicken with an inspired Asian sauce loaded with cashews, ginger, honey, and sesame oil. Pair this entrée with a simple rice pilaf.

How to Make It

Step 1

Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.

Step 2

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.

Step 3

Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.

Ratings & Reviews

Plates were clean

a5ironfan
November 17, 2015
Followed the recipe exactly. It was terrific. We used packaged rice pilaf and served with Chinese noodles and canned Chinese vegetables. It all went Nicely together. This will be made again

A Change of Taste --for the Better

Chickenwing
June 24, 2015
When I first made this according to the recipe, I didn't like it. It had a slight aftertaste and moreover, it seemed just salty without any real flavor. Since I really like chicken with cashew nuts, I tried the recipe again. This time, I didn't look at the recipe and tried it from memory, adding and taking away. It ended up tasting terrific. Here's what I omitted - oyster sauce, sherry and red peppers;  I added carrots as a previous reviewer suggested. This time the dish was a winner!

ssjmommy's Review

alibeebu
August 22, 2014
This was delicious! The flavors were amazing. We really loved it. I will definitely make it again.

morisot's Review

graciegim
August 09, 2014
N/A

jjeveritt's Review

morisot
March 27, 2014
Absolutely lovely meal, tasted just like Chinese takeaway. Well worth a go!

zeshantahri123's Review

jenleong22
February 18, 2014
its good enough to be resturant food, i tried this at home: feel free to visit: http://worldfoodrecipes123.blogspot.com/

Bcafferty's Review

JanineLuz
November 03, 2013
Amazing! Sooooo good!

lynn770's Review

cookfromsocal
October 08, 2013
I really liked this one and just now realized I forgot the sesame oil. Well, I will have to make it again! :) I served it over brown rice for dinner then reheated again for lunch the next day. Will definitely make again.

stellacorona's Review

zeshantahri123
September 26, 2013
I really liked this!! also used green pepper and carrots. the technique of stir frying the chicken for 3 minutes, removing and adding back in later, really made it tender. i've stir fried for years, but i think i over cook the chicken. ate the leftovers on linguine. will make again.

KathleenLee's Review

seaside725
September 18, 2013
N/A