Korean Chicken And Cashews
A quick and flavorful Korean-inspired chicken stir-fry with crunchy cashews and vibrant green peppers, perfect for a savory, nutty meal ready in minutes.
Ingredients
Instructions
- In an oblong baking dish, heat oil for 2 1/2 to 3 minutes on High in the microwave.
- Combine chicken, garlic, soy sauce, sherry, cornstarch, and ginger in a bowl.
- Add the chicken mixture to the dish; heat for 3 to 4 minutes on High, stirring twice.
- Add green pepper and cashews; cook, covered, for 2 1/2 to 3 1/2 minutes on High, stirring once, until chicken and green pepper are tender.
- Let stand for 3 minutes before serving.
Tips & Substitutions
For a more intense flavor, marinate the chicken in the soy sauce, sherry, and garlic for at least 30 minutes before cooking. You can substitute the cashews with almonds or peanuts, depending on your preference. If you want a spicier kick, consider adding a pinch of red pepper flakes or sliced chili peppers. This dish is a quick preparation, perfect for busy weeknights.
Serving Suggestions
Serve the Korean Chicken and Cashews over steamed rice or noodles for a complete meal. It pairs beautifully with a side of French Green Salad to balance the richness. For a more substantial dinner, consider serving it alongside Chicken, Shrimp And Rice(From Guyana) for a delightful fusion experience.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave for 1-2 minutes, stirring halfway through, or heat it in a skillet over medium heat until warmed through. Avoid overheating to keep the chicken tender.
Nutrition & Diet Analysis (per serving)
Each serving of Korean Chicken And Cashews contains roughly 597 calories, with 5g protein, 21g carbohydrates, and 55g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of protein and iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it's best to thaw it completely before slicing. This ensures even cooking and better texture. You may need to adjust cooking times slightly if the chicken is still slightly frozen.
What can I use instead of sherry?
If you don't have sherry, you can substitute it with rice vinegar mixed with a bit of sugar, or use a dry white wine for a similar flavor profile. Just keep in mind that the acidity level may vary slightly.
Is this dish suitable for meal prep?
Absolutely! This dish is great for meal prep as it holds up well in the fridge. Just prepare the chicken and vegetables ahead of time, and store them separately. Reheat before serving to maintain freshness and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).