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We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. —Ena Quiggle, Goodhue, Minnesota
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Originally published as Cashew Chicken in Taste of Home June/July 1993, p29
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Reviewed on Aug. 25, 2011 by Summy
I have made this recipe several times. It's so delicious, and leaves plenty of leftovers. The only thing I would change is to use lower sodium soy sauce, because it gets pretty salty with the salted cashews added at the end. Lots of flavor though. Yum!
Reviewed on Jun. 12, 2011 by Ratlova30
I make this recipe often and it's a big hit. The only thing I changed in it is that I used cauliflower instead of broccoli. I love broccoli but my mother doesn't. And this recipe is very strong flavored but the rice tones it out absolutely perfectly. This is a wonderful recipe and I encourage people to try it.
Reviewed on Oct. 18, 2010 by stephh9703
This is one of our new family favorites. Plan to make it for my parents when they come into town to visit. Yum.
Reviewed on Feb. 28, 2010 by micheleclow
This is great. I've made it for years.
Reviewed on Aug. 15, 2009 by bmartin
I made this for my family but added more vegetables that I like such as onion and zuchini & celery. If I make it again I would use much less ginger. I think that flavor was way to strong. So I would proably only use maybe 3/4 to 1 tsp. I would say start out with less because you can always add more.
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