Ingredients

• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon oyster sauce
• 1/2 teaspoon sesame oil
• 1/2 cup low-sodium soy sauce
• 3 tablespoons chopped fresh ginger
• 6 boneless, skinless chicken thighs, cut into small cubes
• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 green bell pepper, cut into small cubes
• 1/4 cup dry sherry
• 2 tablespoons cornstarch
• 1 cup whole roasted, unsalted cashews
• 1/3 cup water chestnuts, chopped
• 2 scallions, thinly sliced
• Chopped fresh cilantro, for garnish

Instructions

1. Watch how to make this recipe.
2. In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside.
3. Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes.
4. In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute.
5. Serve garnished with the scallions and cilantro.