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Cashew Chicken with Noodles Recipe
Cashew Chicken with Noodles Recipe photo by Taste of Home

Cashew Chicken with Noodles Recipe

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I tried this recipe with some friends one night when we were doing freezer meals. I was smitten! It's quick, easy and so delicious! —Anita Beachy, Bealeton, Virginia
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 8 ounces uncooked thick rice noodles
  • 1/4 cup 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

Nutritional Facts

1-1/2 cups equals 604 calories, 26 g fat (5 g saturated fat), 63 mg cholesterol, 1,099 mg sodium, 60 g carbohydrate, 3 g fiber, 34 g protein.

Directions

  1. Cook rice noodles according to package directions.
  2. 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.
  3. Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. Yield: 4 servings.
Originally published as Cashew Chicken with Noodles in Simple & Delicious October/November 2011, p26

Nutritional Facts

1-1/2 cups equals 604 calories, 26 g fat (5 g saturated fat), 63 mg cholesterol, 1,099 mg sodium, 60 g carbohydrate, 3 g fiber, 34 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Cashew Chicken with Noodles

AVERAGE RATING
   (42)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (7)
3 Star
 (4)
2 Star
 (2)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Jul. 19, 2014

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.

MY REVIEW
Reviewed Apr. 16, 2014

Love the flavor of this! I brown chicken in oils . Then add 1-1/2 cup chicken broth , THEN add soy sauce/ cornstarch mixture. Then continue as directed ( add some veggies) Quick and so yummy!

MY REVIEW
Reviewed Mar. 9, 2014

'lorstout' I'm going to honor and up your rating with REALLY disappointed with this recipe. Wish I'd read reviews earlier...it's desperate for at least 1.5 cups of chicken broth to make all that cornstarch work?...which I added...which dilutes all flavor as there's not enough of a base. This recipe has promise but needs a little love.

MY REVIEW
Reviewed Mar. 9, 2014

A little disappointed with this recipe. I added red pepper flakes and some other Asian spices to give it some flavor as it was a bit bland.

MY REVIEW
Reviewed Feb. 21, 2014

I have a question about the sweet chili sauce. I have Chinese chili sauce (almost a paste) that is super hot - too hot to put two tablespoons into any recipe. What is the sweet chili sauce?

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