- 1 tablespoon sesame oil
- 1/4 cup rice wine vinegar
- 1/4 cup cooking sherry
- 1 teaspoon garlic powder
- 1-1/2 pounds skinless boneless chicken breasts, cubed
- 3 tablespoons cooking oil
- 3 cups 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
- Cooked rice
- In a large bowl, combine first four ingredients; add chicken and toss to coat. Cover and refrigerate for 2 hours. Remove chicken from marinade and reserve marinade. Heat oil in a wok or large skillet. Stir-fry chicken for 2 to 3 minutes or until it is 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 just until crisp-tender. Combine cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade; stir into vegetables. Cook and stir until slightly thickened and heated through. Stir in cashews and chicken; heat through. Serve over rice. Yield: 6 servings.
Reviews forCashew Chicken
"Everyone loved this dish. Little leery at first with the vinegar and sherry but it turned out great. Thank you Ena for sharing."
"This was really good. However I'm giving it four stars because, as someone else commented, it was way too salty! I definitely want to try it again with the lower sodium soy sauce. If this is your first time making the recipe, you may want to do the same, because it is a lot easier to add salt afterwards to your taste than to take it out!"
"I have made this recipe several times. It's so delicious, and leaves plenty of leftovers. The only thing I would change is to use lower sodium soy sauce, because it gets pretty salty with the salted cashews added at the end. Lots of flavor though. Yum!"
"I make this recipe often and it's a big hit. The only thing I changed in it is that I used cauliflower instead of broccoli. I love broccoli but my mother doesn't. And this recipe is very strong flavored but the rice tones it out absolutely perfectly. This is a wonderful recipe and I encourage people to try it."
"This is one of our new family favorites. Plan to make it for my parents when they come into town to visit. Yum."
"This is great. I've made it for years."
"I made this for my family but added more vegetables that I like such as onion and zuchini & celery. If I make it again I would use much less ginger. I think that flavor was way to strong. So I would proably only use maybe 3/4 to 1 tsp. I would say start out with less because you can always add more."