- 8 ounces uncooked thick rice noodles
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons cornstarch
- 3 garlic cloves, minced
- 1 pound boneless skinless chicken breasts, cubed
- 1 tablespoon peanut oil
- 1 tablespoon sesame oil
- 6 green onions, cut into 2-inch pieces
- 1 cup unsalted cashews
- 2 tablespoons sweet chili sauce
- Cook rice noodles according to package directions.
- Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer.
- Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. Yield: 4 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Cashew Chicken with Noodles
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"I made this tonight for my family. We all really liked it! I used sesame oil and Olive oil (adding about 1T. Peanut butter to oils). After cooking the chicken per the directions, I did add about a cup of chicken broth before adding the cooked rice noodles. And although I added the chili sauce to the dish, we all ended up adding a lot more to our individual bowls. Yummy!!"
"I thought this was excellent. thank you asugarcookie for what you said about the corn starch. I had read these reviews a few weeks ago and was going to say the same thing, but was waiting till I made it, lol. The taste of this dish is great. the changes I made was I didn't use the 2 oils called for. I used canola oil and olive oil and added some sesame seeds to the oil when I was heating it. I also used the skinny rice noodles because they were out of the wider ones and I still loved it. Next time I'll probably use the wider ones to see the difference. I added broccoli and mushrooms too. My hubby and I both loved this and I will definitely make it again soon."
"I haven't tried this exact recipe yet but the cornstarch used in this recipe is an Asian technique called velveting the chicken (to keep the meat tender and juicy during the cooking process) it is not added to make sauce. Most authentic Asian dishes are not loaded down with sauce, ingredients are sauteed together to coat each other in flavor. If you look at the picture and follow the recipe, you should have nice flavorful, juicy tender pieces of crispy chicken, with noodles coated just with flavor, not sauce. Hope this helps!!! Can't wait to try it!!!"
"Absolutely delicious! I added carrots, mushrooms, water chestnuts and snow peas and it was fantastic! I also used authentic Asian chili sauce and rice noodles instead of substitutes. Tasted better than the local Chinese restaurant dish."