Cashew Chicken

This is a definite family favorite, so let’s cut to the chase!

Ingredients:

• 2 chicken breasts, cubed
• 1 Tablespoon cooking sherry
• 2 Tablespoons low sodium soy sauce
• 2 Tablespoons oil
• 1/2 – 1 teaspoon red pepper flakes (this is optional if you like a kick! I typically do, but when I’m serving my family, I omit the red pepper flakes. It still has a lot of flavor without!)
• 2 garlic cloves, minced
• 3 green onions, minced
• 1/2 c. cashews
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped

Sauce:

• 8 Tablespoons soy sauce
• 3 Tablespoons corn starch
• 6 teaspoons sugar
• 4 teaspoons white vinegar

Step 1: Combine 1 tablespoon of soy sauce with cooking sherry in a bowl. Cube chicken and marinate in mixture while you complete the next step.

Step 2: Whisk (8 tablespoons) soy sauce, corn starch, sugar and vinegar in a small bowl and set aside.

Step 3: Drain chicken. Heat oil in a pan on medium-low and add the chopped yellow and red bell peppers. Cook until soft, remove from pan and set aside.

Step 4: Add a little more oil to the pan (if needed) and add red pepper flakes and garlic. Add chicken and cook until golden brown. Stir in cashews and the red and yellow bell peppers. Pour sauce over, continually stirring to coat the chicken. If the temperature of the pan is too hot, it can thicken the sauce and make it gummy. In this case, I add some water little by little and continue to stir until I get the consistency I like.

Serve over rice and top with green onions. Enjoy!

Let me know if you try this recipe and what you think!