Bluegrass Soy Sauce, Bourbon Smoked Pepper, Bourbon Smoked Sea Salt, Bourbon Smoked Sugar, Entrées

Sweet and Sour Cashew Chicken

Serves: 6/ Prep: 15 min/ Cook: 10 min


2 Tbsp vegetable oil

4 chicken breasts (about 2 ¼ lbs, boneless, skinless) cut into small cubes

2 Tbsp cornstarch

1 tsp Bourbon Smoked Sea Salt

1½ tsp Bourbon Smoked Pepper

2 garlic cloves, minced

¼ cup ginger, minced

½ cup scallions (white and green parts), chopped

¼ tsp red chili flakes (optional)

½ cup rice vinegar

½ cup Bourbon Smoked Sugar

3 Tbsp Bluegrass Soy Sauce

¾ cup roasted cashews, coarsely chopped

¼ cup cilantro, chopped, for garnish

steamed white rice, to serve



1 Heat a large, non-stick skillet over medium-high heat with the oil. In a large bowl, toss the chicken with the cornstarch, smoked salt and pepper. Add the garlic, ginger, scallions and red chili flakes to the pan and sauté for 1 minute. Add the chicken and cook for 5 minutes, stirring occasionally.

2 Add the vinegar and smoked sugar. Bring to a boil and cook for 3 minutes or until sauce is dark brown, sticky and thickened. Add soy sauce and cashews and cook for 30 seconds. Garnish with cilantro and serve with plain, white rice.