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Cashew Chicken - original from the Pioneer Woman

Note: Measure and prep all 4 steps before cooking.
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Ingredients
  

  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar Or substitute a low-carb brown sugar alternative
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon sesame oil
  • 1/2 cup low-sodium soy sauce, divided
  • 3 tablespoons chopped fresh ginger, divided
  • 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 cup sliced mushrooms optional
  • 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
 

  • 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.
  • 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.
  • In the same skillet, stir-fry the garlic, bell peppers, mushrooms (if using) 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.
  • Serve garnished with the scallions and cilantro.

Notes

Jasmine rice is a great addition as well.