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Stir Fry Cashew Chicken or Turkey

Categories: Main Dishes

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Vegetables, cashews and chicken (or turkey) come together so well in this Asian-inspired dish.


  • 1 1/2 lb. boneless, skinless chicken cut into 1/2" pieces (or 2 c leftover chicken or turkey)
  • 6 tbsp. soy sauce
  • 3 tbsp. Sherry
  • 2 tbsp. Clabber Girl Cornstarch
  • 1 tbsp. sugar
  • 2 tbsp. rice wine vinegar
  • 1 tbsp. dark sesame oil
  • 1/4 c. water
  • 2 tbsp. cooking oil
  • 1/2 c. cashews
  • scallions sm. bunch, white and green parts separated
  • 1/2 c. bell peppers chopped
  • 1/4 tsp. red pepper flakes
  • 1/2 c. sweet red peppers whole, optional


In a medium bowl, toss the chicken with 2 tbsp soy sauce, 2 tbsp sherry, and 1 tbsp 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 non-stick 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.

Makes 4 servings.