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Cashew Chicken for Four

Says Linda Avila of Toone, Tennessee: “Whenever my friends and I get together for a potluck, they always ask me to bring this dish. The recipe came from my brother; it has a distinct Chinese flavor from all the spices.”
  • Total Time
    Prep: 20 min. + marinating Cook: 15 min.
  • Makes
    4 servings

Ingredients

  • 3 tablespoons reduced-sodium soy sauce, divided
  • 1 tablespoon sherry or reduced-sodium chicken broth
  • 3/4 teaspoon sesame oil, divided
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon cornstarch
  • 1/3 cup reduced-sodium chicken broth
  • 1 tablespoon sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce
  • 1/2 teaspoon minced fresh gingerroot
  • 1/4 teaspoon salt
  • 2 teaspoons canola oil, divided
  • 1-1/2 cups fresh snow peas
  • 2 medium carrots, julienned
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/4 cup unsalted cashews, toasted
  • Hot cooked rice, optional

Directions

  • In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry or broth and 1/2 teaspoon sesame oil; add the chicken. Seal bag and turn to coat. Refrigerate for 30 minutes.
  • In a small bowl, combine cornstarch and broth until smooth. Stir in the sugar, vinegar, hoisin sauce, ginger, salt, and remaining soy sauce and sesame oil; set aside.
  • Drain chicken and discard marinade. In a large nonstick wok or skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
  • In the same pan, stir-fry peas and carrots in remaining oil until crisp-tender. Add water chestnuts.
  • Return chicken to the pan. Stir sauce mixture and stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Sprinkle with cashews. Serve with rice if desired.
Nutrition Facts
1 cup: 301 calories, 10g fat (2g saturated fat), 63mg cholesterol, 590mg sodium, 25g carbohydrate (9g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.

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Reviews

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Average Rating:
  • Cheyennerpt
    Mar 7, 2014

    Needed a little more kick to it. I went exactly by the recipe.

  • catnsyd25
    Jul 23, 2012

    My husband and I thought this was delicious. My husband said better than the restaurant. I did not have any low sodium broth so just used regular and did use broth in place of the sherry--did not have any of that either. Added 1/4c white onion. It was so good. Would make for company.

  • Hannah0418
    Jul 14, 2012

    kinda blah - won't make again

  • grafixgirl75
    Oct 5, 2011

    This was very flavorful and we will definitely make this one again!

  • Pinstripes
    Oct 10, 2008

    This was very good. I didn't have snow peas and made it with broccoli instead. Still tasty and light!

  • KWhitehead
    Mar 10, 2008

    Delicious! I served it with brown rice. This will become our go-to recipe for cashew chicken.