Cashew Kung Pao Chicken

Name: Cashew Kung Pao Chicken
Ingredients: 1-1/3 lbs. skinless, boneless chicken breasts or thighs (trim fat), cut into 1/2" pieces; 5 tbsp. low-sodium soy sauce, divided; 2 tbsp. cooking sherry, divided; 1 tbsp. plus 1 tsp. cornstarch, divided; 4 green onions, white bulbs and green tops cut separate into 1/2" pieces; 2 tsp. granulated sugar; 2 tbsp. white wine vinegar or rice vinegar; 2 tsp. Asian sesame oil; 1/3 cup water; 2 tbsp. cooking oil - any kind, divided; 3/4 cup cashews or peanuts (cashews are best); 1/2 tsp. dried red pepper flakes

"Spice up your weeknight dinner routine with this easy and flavorful cashew kung pao chicken recipe. With its satisfying combination of bold flavors and crunchy cashews, this dish is sure to become a new family favorite...."

INGREDIENTS

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1-1/3 lbs. skinless, boneless chicken breasts or thighs (trim fat), cut into 1/2" pieces

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5 tbsp. low-sodium soy sauce, divided

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2 tbsp. cooking sherry, divided

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1 tbsp. plus 1 tsp. cornstarch, divided

•

4 green onions, white bulbs and green tops cut separate into 1/2" pieces

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2 tsp. granulated sugar

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2 tbsp. white wine vinegar or rice vinegar

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2 tsp. Asian sesame oil

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1/3 cup water

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2 tbsp. cooking oil - any kind, divided

•

3/4 cup cashews or peanuts (cashews are best)

•

1/2 tsp. dried red pepper flakes

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