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Stir Fry Cashew Chicken or Turkey

Makes 4 servings


1 1/2 pound boneless, skinless chicken breasts cut into 1/2-inch pieces (or 2 cups leftover chicken or turkey)
6 tablespoons soy sauce
3 tablespoons sherry
2 tablespoons Clabber Girl Cornstarch
1 tablespoon sugar
2 tablespoon rice wine vinegar
1 tablespoon dark sesame oil
1/4 cup water
2 tablespoons cooking oil
1/2 cup cashews
1 small bunch scallions, white and green parts separated
1/2 cup green or red pepper, chopped (or use combination of both)
1/4 teaspoon red pepper flakes
1/2 cup sweet red peppers (whole), optional


In a medium bowl, toss the chicken with 2 tablespoons soy sauce, 2 tablespoons sherry, and 1 tablespoon cornstarch; set aside. In small bowl, combine sugar, vinegar, sesame oil, water, remaining soy sauce, sherry and cornstarch; mix well.

In a wok or large nonstick frying pan, heat 1 tablespoon cooking oil over medium-high heat. Add cashews and stir-fry about 30 seconds. Remove from pan. Heat remaining oil. Add white parts of scallion, chopped green or red pepper and pepper flakes, stirring for 30 seconds. Add chicken and marinade; stir-fry 2 minutes. Add remaining soy sauce mixture and green scallion parts and sweet red peppers, if using, and cook 1-2 minutes or until meat is thoroughly heated through and vegetables are slightly tender. Stir in reserved cashews.