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Cashew Chicken for Four Recipe
Cashew Chicken for Four Recipe photo by Taste of Home

Cashew Chicken for Four Recipe

Publisher Photo
Says Linda Avila of Toone, Tennessee: “Whenever my friends and I get together for a potluck, they always ask me to bring this dish. The recipe came from my brother; it has a distinct Chinese flavor from all the spices.”
TOTAL TIME: Prep: 20 min. + marinating Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + marinating Cook: 15 min.
MAKES: 4 servings

Ingredients

  • 3 tablespoons reduced-sodium soy sauce, divided
  • 1 tablespoon sherry or reduced-sodium chicken broth
  • 3/4 teaspoon sesame oil, divided
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon cornstarch
  • 1/3 cup reduced-sodium chicken broth
  • 1 tablespoon sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce
  • 1/2 teaspoon minced fresh gingerroot
  • 1/4 teaspoon salt
  • 2 teaspoons canola oil, divided
  • 1-1/2 cups fresh snow peas
  • 2 medium carrots, julienned
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/4 cup unsalted cashews, toasted
  • Hot cooked rice, optional

Nutritional Facts

1 cup (calculated without rice) equals 301 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 590 mg sodium, 25 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.

Directions

  1. In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry or broth and 1/2 teaspoon sesame oil; add the chicken. Seal bag and turn to coat. Refrigerate for 30 minutes.
  2. In a small bowl, combine cornstarch and broth until smooth. Stir in the sugar, vinegar, hoisin sauce, ginger, salt, and remaining soy sauce and sesame oil; set aside.
  3. Drain chicken and discard marinade. In a large nonstick wok or skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
  4. In the same pan, stir-fry peas and carrots in remaining oil until crisp-tender. Add water chestnuts.
  5. Return chicken to the pan. Stir sauce mixture and stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Sprinkle with cashews. Serve with rice if desired. Yield: 4 servings.
Originally published as Cashew Chicken in Healthy Cooking April/May 2008, p23

Nutritional Facts

1 cup (calculated without rice) equals 301 calories, 10 g fat (2 g saturated fat), 63 mg cholesterol, 590 mg sodium, 25 g carbohydrate, 4 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Cashew Chicken for Four

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 7, 2014

"Needed a little more kick to it. I went exactly by the recipe."

MY REVIEW
Reviewed Jul. 23, 2012

"My husband and I thought this was delicious. My husband said better than the restaurant. I did not have any low sodium broth so just used regular and did use broth in place of the sherry--did not have any of that either. Added 1/4c white onion. It was so good. Would make for company."

MY REVIEW
Reviewed Jul. 14, 2012

"kinda blah - won't make again"

MY REVIEW
Reviewed Oct. 5, 2011

"This was very flavorful and we will definitely make this one again!"

MY REVIEW
Reviewed Oct. 10, 2008

"This was very good. I didn't have snow peas and made it with broccoli instead. Still tasty and light!"

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