Cashew Chicken for Two Recipe

3.5 2 2
Cashew Chicken for Two Recipe
Cashew Chicken for Two Recipe photo by Taste of Home
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Cashew Chicken for Two Recipe

Read Reviews
3.5 2 2
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.

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

Nutritional Facts

1 each: 573 calories, 26g fat (4g saturated fat), 63mg cholesterol, 1425mg sodium, 48g carbohydrate (8g sugars, 6g fiber), 36g protein.

  • 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
  1. In a small bowl, combine the first five ingredients until smooth; set aside.
  2. In a large skillet, saute celery and onion in 2 teaspoons oil until tender. Remove and keep warm.
  3. 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.
Originally published as Cashew Chicken in Cooking for 2 Summer 2009, p43

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MY REVIEW
bppie0701 User ID: 4262284 113608
Reviewed Dec. 28, 2010

"It was pretty bland. I would add much more ginger, and maybe garlic."

MY REVIEW
vgma User ID: 1281562 180093
Reviewed Sep. 29, 2009

"My husband is not a chicken or oriental cuisine fan but he enjoyed this and said he would like to have it again."

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