Photo: Hector Sanchez; Styling: Karin Olsen
Hands-on Time
30 Mins
Total Time
30 Mins
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.

Ratings & Reviews

Great weeknight meal

March 20, 2016
Really enjoyed this quick and easy recipe. We have made it twice in just the past month (great with an Asian-inspired chopped salad for a quick weeknight meal). One recommendation I'd make is to add a Tbsp or two of brown sugar to the sauce at the end...sweetens it just a bit and makes the dish perfect, in my opinion. We also experimented with hoisin on our first attempt, and it wasn't bad but left a bit of a sour aftertaste. 

Easy and yummy

February 11, 2016
Yummy recipe and good for the whole family, from kids to adults.  I added some chopped celery as well.  Didn't even need the rice.


January 31, 2016
Haven't tried the recipe but just want to say two words: Joy Young! The Birmingham restaurant was where I had my first taste of "Chinese" food, and my favorite was cashew chicken. They served it in metal dishes with a dome cover. And of course, chocolate milk - the best thing to go with Chinese food!