Print Options

Back to Cashew Chicken >

Include these items:

Select reviews >

Taste of Home Logo

Cashew Chicken

Cashew Chicken
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.
4-6 ServingsPrep: 20 min. Cook: 15 min.

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
© Taste of Home 2013

2 of 2

Cashew Chicken (continued)

Directions (continued)

  • for 1-2 minutes or until thickened. Serve with rice. Yield: 4-6
  • servings.
Nutrition 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013