Cashew Chicken

Cashew Chicken
  • Cook Time
  • Prep Time
  • 4Servings


  • 3/4 pound boneless, skinless chicken breast, sliced into strips
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon hoisin sauce
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons sesame oil
  • 1 cup diced onion
  • 1 red or green bell pepper, sliced
  • 4 cups vegetables, such as green beans, sliced mushrooms and chopped broccoli
  • 2 tablespoons chopped cashews
  • 1/4 cup sliced scallions


In a medium bowl, toss the chicken with 1 tbsp. rice wine vinegar, the soy sauce and cornstarch. In a small bowl, mix the hoisin, ginger, 1 tbsp. rice wine vinegar and 2 tbsp. water.

In a large skillet, heat the sesame oil over medium-high. Add the onion and pepper; stir-fry 2 minutes. Add the chicken; stir-fry 2 to 3 minutes. Add the vegetables and sauce; stir-fry until the chicken is cooked through, 2 to 4 minutes. Top with nuts and scallions.