Cashew Chicken Recipe

Cashew Chicken Recipe photo by Taste of Home

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Crunchy cashews, tender chicken, celery and mushrooms make a filling and easy to prepare stir fry. This is a big hit with my wife and me, says Richard W. Borchers of Wauwatosa, Wisconsin.

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Cashew Chicken Recipe

Prep: 25 min. Cook: 15 min.

Yield: 2 Servings

25 15 40

Ingredients

2 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground ginger
2 celery ribs, sliced
1 medium onion, halved and sliced
5 teaspoons canola oil, divided
2 boneless skinless chicken breast halves (4 ounces each)
1/2 cup frozen peas
1/2 cup chicken broth
1 can (4 ounces) mushroom stems and pieces, drained
1/3 cup lightly salted cashews, toasted
1 cup hot cooked rice

Directions

In a small bowl, combine the first five ingredients until smooth; set aside.
In a large skillet, saute celery and onion in 2 teaspoons oil until tender. Remove and keep warm.
In the same skillet over medium heat, cook chicken in remaining oil for 5-6 minutes on each side or until chicken juices run clear. Stir cornstarch mixture and add to the pan. Add the peas, broth, mushrooms and celery mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews; serve with rice. Yield: 2 servings.

Nutritional Facts 1 chicken breast half with 1 cup vegetable mixture and 1/2 cup rice (prepared with reduced-sodium broth) equals 573 calories, 26 g fat (4 g saturated fat), 63 mg cholesterol, 1,425 mg sodium, 48 g carbohydrate, 6 g fiber, 36 g protein.

Originally published as Cashew Chicken in Cooking for 2 Summer 2009, p43