TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 1-2 servings


  • 1 tablespoon sugar
  • 1 teaspoon cornstarch
  • 1/3 cup water
  • 2 tablespoons soy sauce
  • 1 small onion, cut into wedges
  • 1 tablespoon vegetable oil
  • 1 boneless skinless chicken breast, cut into 1/2-inch cubes
  • 1/2 cup salted cashew halves
  • Hot cooked rice

Nutritional Facts

1 cup: 474 calories, 29g fat (6g saturated fat), 63mg cholesterol, 1229mg sodium, 20g carbohydrate (11g sugars, 2g fiber), 32g protein


  1. In a bowl, combine the sugar, cornstarch, water and soy sauce until smooth; set aside. In a skillet, saute onion in oil until crisp-tender. Add chicken and cook until no longer pink. Stir in soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve over rice. Yield: 1-2 servings.
Originally published as Chicken and Cashews in Cooking for One or Two Cookbook 2003, p178

Medium-Bodied White Wine

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

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Reviewed Sep. 3, 2012

"one of my husband's favorites- use Asian spice mix from Simply Gourmet"

Reviewed Feb. 1, 2010

"I had to add more sugar and finally spices until I liked it."

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