Cashew Chicken

We have a post all about the merits of comfort food over on PW Life & Style today, and there’s no other category I can put Cashew Chicken than that.
Well, I guess there are a few other categories I could put it in.

Cashew Chicken
Chicken Dinners
Quick Dinners
16-Minute Meals
Sensational Stir-Fries
Simple Suppers
Darn-Tootin’ Yummy Recipes
The list goes on.

But Cashew Chicken is definitely, for me, a lifelong comfort food. I used to go to China Garden in my hometown, whether with my group of friends or my boyfriend (at the time) Kevin…and this is what I always ordered. Whenever I eat it, I think of Jeep Wagoneers, Giorgio perfume, Stiff Stuff hairspray, toe shoes, Pontiac Fieros, and size 6 Guess jeans.


  • 1/2 cup Low Sodium Soy Sauce
  • 1 Tablespoon Rice Vinegar
  • 1 Tablespoon Packed Brown Sugar
  • 2 Tablespoons Oyster Sauce
  • 1/2 teaspoon Toasted Sesame Oil
  • 3 Tablespoons Vegetable Oil
  • 6 whole Boneless, Skinless Chicken Thighs, Cut Into Small Cubes
  • Kosher Salt To Taste
  • 1 Tablespoon Chopped Garlic
  • 1 Tablespoon Chopped Fresh Ginger
  • 1 whole Green Bell Pepper, Chopped
  • 1/4 cup Sherry Or Chicken Broth
  • 2 Tablespoons Cornstarch
  • 1/2 cup Drained Canned Water Chestnuts, Coarsley Chopped
  • 1 cup Unsalted Cashews (be Sure To Use Unsalted)
  • 2 whole Green Onions, Thinly Sliced
  • Cooked Rice Or Noodles, For Serving (if Desired)
  1. In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.
  2. Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides. Throw in the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes.
  3. While the pan is still hot, pour in the sherry. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick.
  4. Finally, sprinkle on the green onions. Serve with cooked rice or noodles. 
 Cashew Chicken
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