This is a very easy and very tasty Chinese recipe that is also kid-friendly! It is a favorite around our house, both among mom and dad as well as our younger picky eaters. It goes great with white rice and egg rolls!

Laura
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the soy sauce, sherry, sugar, ginger, cornstarch, crushed red pepper, and garlic powder in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 to 2 hours.

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  • Heat the vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Place onion and bell pepper on a plate and set aside. Reduce heat to medium-low, stir chicken and marinade into the same skillet. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. Stir in cashews and cook for 1 to 2 minutes. Stir in the onion and bell pepper, cooking until heated through.

Nutrition Facts

315 calories; 9.6 g total fat; 88 mg cholesterol; 1496 mg sodium. 16 g carbohydrates; 38.7 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/12/2009
We liked this but it was too salty. I would use the reduced sodium soy sauce. The spice was just right if you don't like things too spicy. If I weren't feeding it to kids I'd probably up the red pepper a bit. I'd probably try it again with those changes. Read More
(20)

Most helpful critical review

Rating: 1 stars
01/21/2010
I and my family did not like this at all! Too salty too sweet...all wrong. Will NOT make again! Read More
(1)
16 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
11/12/2009
We liked this but it was too salty. I would use the reduced sodium soy sauce. The spice was just right if you don't like things too spicy. If I weren't feeding it to kids I'd probably up the red pepper a bit. I'd probably try it again with those changes. Read More
(20)
Rating: 4 stars
11/12/2009
We liked this but it was too salty. I would use the reduced sodium soy sauce. The spice was just right if you don't like things too spicy. If I weren't feeding it to kids I'd probably up the red pepper a bit. I'd probably try it again with those changes. Read More
(20)
Rating: 5 stars
08/20/2010
Good recipe! I only used 1/4 cup low sodium soy sauce (used water to make the rest of the liquid) and I wouldn't use a drop more. Used half a red pepper and half a green pepper and it added a lot not only in flavor but in color as well. Read More
(6)
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Rating: 5 stars
11/18/2009
DELICIOUS!! I used Cabarnet Sougvinon wine instead of Sherry & instead of cashews I used peanuts. Came out really good! My husband loved it too! I cut the onions in tiny pieces instead of the big chunks just because that's the way I like eating onions. I served it with white rice. Read More
(5)
Rating: 4 stars
03/22/2011
This recipe has the potential to be 5 stars but I would make some changes. I took the advice of other reviewers and used low sodium soy sauce and even then it was a bit salty. I also used both green and red pepper. Next time I make this I will use low sodium soy sauce and use less than what is recommended. The sauce turned out a bit gelatinous so the next time I will skip marinading the chicken. I will stir fry the chicken until done add veggies stir fry and remove from pan. I will then add the sauce to warm and thicken and then mix in chicken veggies and cashews. Read More
(4)
Rating: 4 stars
03/15/2010
This turned out very good. I don't like my food too salty so I cut the soy sauce in about half. I also used fresh garlic instead of the powder. I had some broccoli that needed to be used up so I added that to the veggie mixture. I tasted it after the chicken was cooked just before adding the veggies back and it tasted like it needed a little sweetness so I added a tablespoon of brown sugar. I served it over brown fried rice and it was delicious. I will make again with the changes I noted above. Thanks for the recipe! Read More
(4)
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Rating: 5 stars
08/06/2010
Since I can't figure out a way to revise the recipe description I will post in the review section. For a lower sodium content remove chicken from the marinade before cooking (and stir fry in a wok instead of a skillet) or use low sodium soy sauce. My family happens to like the extra sauce from the thickened marinade but you could eliminate or reduce it. Using the lightly salted cashews (instead of the regular ones) will also help. To make only 1 lb. of chicken 1/3 all of the spices cornstarch wine and soy sauce. Read More
(3)
Rating: 4 stars
12/20/2010
I enjoyed this recipe - but did use low sodium soy and honey instead of sugar. I cooked the chicken first then added the veggies in after about 6 minutes. Read More
(2)
Rating: 4 stars
02/07/2011
An easy and delicious recipe! I used lower sodium soy sauce based on other reviews. The chicken was so moist and flavorful. The gravy that the marinade made is fabulous - a perfect consistency! Both my 3 and 6 year olds ate it with rice and fresh steamed green beans! Will definitely make again! Read More
(1)
Rating: 1 stars
01/20/2010
I and my family did not like this at all! Too salty too sweet...all wrong. Will NOT make again! Read More
(1)