Total Time
Prep 30 mins
Cook 12 mins

A spicy, marinated chicken stir fry. I use an ingredient called chili paste found in Asian markets but you could also use something called chili garlic sauce or a Siracha type sauce. Just taste the sauce before adding because they can vary wildly in heat and spice level; adjust to your taste. Serve over plain white rice if desired.

Ingredients Nutrition


  1. Prepare marinade by whisking together soy sauce, sherry, cornstarch, sesame oil and egg white. Add chicken, and refrigerate 30 minutes.
  2. Meanwhile combine green onions, garlic, ginger and chili paste in a small dish. Combine sauce ingredients in a small jar and shake to combine.
  3. Heat a 12-inch skillet (or wok) over high heat until searing hot. Add 1 teaspoon oil, then half the chicken. Cook, without stirring, 2 minutes. Stir fry another 2 minutes. Remove from pan (it may not be cooked through); set aside. Repeat with another teaspoon of oil and remaining chicken.
  4. Warm cashews in a small skillet over low heat; do not allow to burn.
  5. Add remaining 1 teaspoon oil to skillet or wok. Add green onion mixture; stir-fry 30 seconds. Add bell pepper. Sauté until just crisp-tender, 2 to 3 minutes.
  6. Return chicken to pan stir fry to combine. Shake sauce and add to pan. Cook until sauce thickens slightly. Add cashews; toss gently and serve.
Most Helpful

4 5

Very tasty and forgiving recipe. In the middle of preparing dinner, I discovered I had no red bell pepper, and found a can of diced jalapenos as a substitute; the taste was good, but spicier than we normally eat, and the small green dice didn't add the same color contrast for presentation. I used a 5-qt. All-Clad deep frying skillet, and I had to use more oil for coverage. Even so, the chicken pieces and marinade created a thick crust on the skillet as they sat on high heat for 2 minutes. The crust built up until the sauce was added at the end, but the fond made the sauce very dark. I plan to make this again with 1) a red bell pepper and 2) a nonstick saute pan, and see how that works out. I served this with Rice With Coconut Milk and fruit cocktail (very fortunate relief to the spiciness I created!).

4 5

I am new to cooking with a wok but I made a special trip to the store to buy these ingredients and we loved it. Very easy to make. If I can do it you can too!!