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Cashew Chicken

 Cashew Chicken
We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. —Ena Quiggle, Goodhue, Minnesota
6 ServingsPrep: 10 min. + marinating Bake: 15 min.


  • 1/2 cup rice vinegar
  • 2 tablespoons sesame oil
  • 1/2 cup sherry
  • 2 teaspoons garlic powder
  • 1-1/2 pounds skinless boneless chicken, cubed
  • 3 tablespoons canola oil
  • 3 cups fresh broccoli florets
  • 1 cup thinly sliced carrots
  • 2 teaspoons cornstarch
  • 1/3 cup soy sauce
  • 1/3 cup hoisin sauce
  • 1 tablespoon ground ginger
  • 1 cup roasted salted cashews
  • Hot cooked rice


  • In a small bowl, combine the vinegar, sherry, sesame oil and garlic
  • powder. Pour half into a large resealable plastic bag; add chicken.
  • Seal bag and turn to coat; refrigerate for 2 hours. Cover and
  • refrigerate remaining marinade.
  • Discard marinade from chicken. In a wok or large skillet, stir-fry
  • chicken in canola oil for 2-3 minutes or until no longer pink. With
  • a slotted spoon, remove chicken and set aside.
  • In the same skillet, stir-fry broccoli and carrots for 3 minutes or

2 of 2

Cashew Chicken (continued)

Directions (continued)

  • until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce,
  • ginger and reserved marinade until smooth; gradually stir into
  • vegetables. Bring to a boil; cook and stir for 1-2 minutes or until
  • thickened. Stir in cashews and chicken; heat through. Serve with
  • rice. Yield: 6 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.