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Cashew Chicken Recipe

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There are lots of recipes for cashew chicken, but my family thinks this one stands alone. We love the flavor from the fresh ginger and the crunch of the cashews. Another plus is it's easy to prepare.

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Cashew Chicken Recipe

Prep: 20 min. Cook: 15 min.

Yield: 4-6 Servings

20 15 35

Ingredients

2 tablespoons cornstarch
1 tablespoon brown sugar
1-1/4 cups chicken broth
2 tablespoons soy sauce
1-1/2 pounds boneless skinless chicken breasts, cubed
3 tablespoons canola oil, divided
1/2 pound sliced fresh mushrooms
1 small green pepper, julienned
4 green onions, sliced
1-1/2 teaspoons grated fresh gingerroot
1 can (8 ounces) sliced water chestnuts, drained
3/4 cup salted cashews
Hot cooked rice

Directions

In a small bowl, combine the cornstarch, brown sugar, broth and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink. Remove and keep warm.
In the same skillet, stir-fry the mushrooms, green pepper, onions and ginger in remaining oil until green pepper is crisp-tender, about 5 minutes. Stir in the chicken, water chestnuts and cashews; heat through.
Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 362 calories, 20 g fat (4 g saturated fat), 63 mg cholesterol, 689 mg sodium, 17 g carbohydrate, 3 g fiber, 29 g protein.

Originally published as Cashew Chicken in Country Extra January 2007, p51

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Reviews for Cashew Chicken (8)

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Reviewed on Oct. 28, 2011 by ollie416

Incredibly good! The only thing I would change is to make a bit more of the sauce, especially if serving it over rice. Delicious!

Reviewed on Feb. 06, 2011 by dunham3

My Family loves this recipe, they are very picky eaters, but still enjoy the flavore :)

Reviewed on Jan. 25, 2011 by debnbrian

My family prefers spicy food; this recipe was too bland for our taste.

Reviewed on Apr. 29, 2010 by mehalv

This was very good. I would have liked the sauce to be a bit sweeter, and would recommend adding the green onions at the end, rather than cooking them for 5 minutes.

Reviewed on Feb. 09, 2010 by jeremyandsanny

Loved this recipe! I left the green peppers out and added 3 stalks of celery that I sauteed along with the other vegetables, only about 5 minutes. I also stir-fried the chicken in some additional soy sauce, which gave the chicken a wonderful flavor. Definitely a keeper!

Reviewed on Nov. 01, 2009 by psvansc

This is FANTASTIC!!!! My whole family loved it :o)

Reviewed on Apr. 09, 2009 by casum

My boyfriend and I both LOVE chineese food. We order at least once a week. tHIS WAS SCRUMPCIOUS! We are not big on mushrooms, so we replaced them with more green peppers! YUMMY! deff. a main stay dish at our house