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Cashew Chicken with Ginger

 Cashew Chicken with Ginger
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

2 of 2

Cashew Chicken with Ginger (continued)

Directions (continued)

  • for 1-2 minutes or until thickened. Serve with rice. Yield: 4-6
  • servings.
Nutritional 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: This recipe pairs well with a medium white wine.: Taste of Home Special Offer: Enjoy this recipe with Protea Chenin Blanc South Africa 2011. Honeysuckle and pear, with a hint of lemon, makes this perfect with any fish or chicken dish. Buy now and get 2 bottles for $29.99. Order Now