The Pioneer Woman’s Cashew Chicken

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This cashew chicken is more delicious than your average Chinese takeout -- plus, it's faster to make than calling in a delivery order. Shave off a couple more minutes of cooking time by pre-cubing the chicken and bell peppers as well as combining the sauce ingredients 12 hours in advance. That way, you simply have to dump them out of their containers to have a quick and delicious meal in less than 16 minutes. 


  • 1/2 cup low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tbsp oyster sauce
  • 1/2 tsp sesame oil
  • 3 tbsp vegetable oil
  • 6 boneless, skinless chicken thighs, cut into small cubes
  • salt and pepper
  • 2 garlic cloves, minced
  • 3 tbsp chopped fresh ginger
  • 1 green bell pepper, cubed
  • 1/4 cup dry sherry
  • 2 tbsp cornstarch
  • 1/3 cup water chestnuts, chopped
  • 1 cup whole roasted, unsalted cashews
  • cooked rice
  • 2 scallions, thinly sliced


1. Mix together soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil in a bowl and set aside. 


2. Heat the vegetable oil in a large skillet over high heat and add chicken. Sprinkle with a small amount of salt and let chicken brown. 


3. Once chicken is cooked, add in the garlic and ginger and stir to combine. Then, add in bell pepers and let them cook for two or three minutes. 


4. While the pan is still hot, pour in the sherry and stir around to scrape the bottom of the pan and loosen the flavorful pieces. Turn the heat down to medium-low and pour in the sauce mixture. 


5. Mix the cornstarch with 1/4 cup of water and pour into the chicken and sauce mixture. Stir everything for a couple of minutes so the sauce can thicken, and then add in the water chestnuts and cashews. 


6. Continue to stir until everything is coated in sauce. Serve cashew chicken on top of a serving of brown rice and garnish with scallions. 

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