Serves 4  


  • 4 skinless, boneless chicken breasts 
  • 1 bunch green onions 
  • 1 (1-inch) piece fresh ginger 
  • 2 green bell peppers 
  • 2 tablespoons olive oil 
  • 3/4 cup cashews 
  • 2 tablespoons soy sauce 
  • 2 tablespoons sherry 
  • 1 teaspoon cornstarch black pepper 


  1. Using a sharp knife, cut the chicken into bite-sized chunks.
  2. Trim and chop the green onions.
  3. Peel the ginger and cut into thin matchsticks.
  4. Seed the peppers and cut the flesh into bite-sized chunks.
  5. Heat the oil in a wok or large skillet until almost smoking.
  6. Add the green onions and ginger.
  7. Stir-fry over a high heat for 1 minute.
  8. Add the cashew nuts and chicken.
  9. Stir-fry for 3 minutes, or until chicken is tender.
  10. Add the green peppers and stir-fry for 3 minutes.
  11. In a small bowl, stir together the soy sauce, sherry, and cornstarch.
  12. Add to the skillet and stir-fry until the chicken is cooked through and the sauce thickens slightly, 2 to 3 minutes.
  13. Season with black pepper and serve.

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