Chinese Cashew Chicken


My family and I love Chinese take-out, but we don’t love all the preservatives found in the recipes. A simple solution was to make my own. I started with a great recipe from Ree Drummond, The Pioneer Woman and altered it slightly. 


chinese cashew chicken.jpg
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon sesame oil
  • 3 tablespoonslow-sodium organic soy sauce
  • 1 tablespoon organic tamari sauce - if you don't have just use more soy sauce
  • 3 tablespoons chopped fresh ginger
  • 10 boneless, skinless chicken thighs cut into small cubes
  • 1-2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 red bell pepper, cut into small cubes (for a mild pepper flavor use orange or yellow)
  • 1 oz dry sherry, white wine or chicken broth (for deglazing)
  • 3/4 cup whole roasted, unsalted cashews
  • 1/3 cup water chestnuts, chopped
  • 1-2 scallions, thinly sliced
  • Kosher salt and freshly ground black pepper to taste


  • In a bowl, combine the vinegar, honey, sesame oil, 1/4 cup of the soy sauce, 1 tablespoon of tamari sauce and 1 tablespoon of the ginger. Set aside.
  • Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sauté until cooked through 7 to 9 minutes.
  • In the same skillet, stir-fry the garlic, peppers and remaining 2 tablespoons ginger.  Deglaze the skillet with the sherry or wine and scrape up any brown bits.
  • Add the reserved soy mixture and cook until the mixture begins to thicken about 1-2 minutes.
  • Add the cashews and water chestnuts. Cook for another 1-2 minutes. You can add a little organic cornstarch to thicken if necessary. 
  • Serve garnished with the scallions.