Chicken with Cashew Nuts
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
A quick stir-fry of chicken, cashew nuts, and green peppers in a savory soy sauce. Perfect for a weeknight dinner.
Ingredients
- 4 skinless, boneless chicken breasts
- 1 bunch green onions
- 1 fresh ginger
- 2 green bell peppers
- 29.6 ml olive oil
- 177 ml cashews
- 29.6 ml soy sauce
- 29.6 ml sherry
- 4.93 ml cornstarch
- black pepper
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 41.2 mg
- Iron: 2.83 mg
- Magnesium: 104 mg
- Phosphorus: 258 mg
- Potassium: 500 mg
- Zinc: 2.01 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 skinless, boneless chicken breasts
- 1 bunch green onions
- 1 fresh ginger
- 2 green bell peppers
- 29.6 ml olive oil
- 177 ml cashews
- 29.6 ml soy sauce
- 29.6 ml sherry
- 4.93 ml cornstarch
- black pepper
Let's Cook
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Step 1.
Cut the chicken into bite-sized chunks. Trim and chop the green onions. Peel the ginger and cut into thin matchsticks. Seed the green bell peppers and cut the flesh into bite-sized chunks.
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Step 2.
Heat the oil in a wok or large skillet over high heat until almost smoking. Add the green onions and ginger and stir-fry for 1 minute.
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Step 3.
Add the cashew nuts and chicken to the wok. Stir-fry over high heat for 3 minutes, or until the chicken is tender.
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Step 4.
Add the green peppers and stir-fry for 3 minutes.
-
Step 5.
In a small bowl, stir together the soy sauce, sherry, and cornstarch until smooth. Add the mixture to the skillet and stir-fry until the chicken is cooked through and the sauce thickens slightly, 2 to 3 minutes.
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Step 6.
Season with black pepper to taste and serve immediately.