- 2 tablespoons cornstarch
- 1 tablespoon brown sugar
- 1-1/4 cups chicken broth
- 2 tablespoons soy sauce
- 3 tablespoons canola oil, divided
- 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1/2 pound sliced fresh mushrooms
- 1 small green pepper, cut into strips
- 1 can (8 ounces) sliced water chestnuts, drained
- 1-1/2 teaspoons grated fresh gingerroot
- 4 green onions, sliced
- 3/4 cup salted cashews
- Hot cooked rice
- Mix first four ingredients until smooth. In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan.
- In same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. Stir broth mixture and add to pan with green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes.
- Stir in chicken and cashews; heat through. Serve with rice. Yield: 6 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Cashew Chicken with Ginger
"We loved this AFTER I doctored up the sauce. I added salt, pepper and Asian Sesame Seed dressing and some other *stuff* to give it more of a kick. Family said to definitely make up again, but be sure to write up all of the changes to the sauce. ;-)"
"We just got our Simple and Delicious magazine, and couldn't wait to try this. I didn't have fresh ginger so I used ground ginger. Thank you so much for sharing this healthy and yummy recipe. A real keeper!"
"If I were to make this again I would definitely add some fresh garlic, some sherry and salt and pepper. I would also decrease the broth and mushrooms. It was a bit too bland for my taste, but is a good starting point to build from."
"I made this meal on a whim, I didn't have the water chestnuts available but my husband LOVED it! I also did not add the rice, it was perfectly wholesome for a quick lunch meal."
"The subtle ginger flavor in this dish is just perfect with the blend of chicken, veggies and cashews. Definitely a keeper!"
"Incredibly good! The only thing I would change is to make a bit more of the sauce, especially if serving it over rice. Delicious!"
"My Family loves this recipe, they are very picky eaters, but still enjoy the flavore :)"
"My family prefers spicy food; this recipe was too bland for our taste."
"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."