Cashew Chicken Stir-Fry
For me, the hardest part of making this quick cashew chicken recipe is keeping the cashews in the cupboard! My husband loves them, and so do our three little girls—5, 4 and 3. —Vicki Hirschfeld, Hartland, Wisconsin
Ingredients
- 2 cups chicken broth, divided
- 1/4 cup cornstarch
- 3 tablespoons soy sauce
- 1/2 teaspoon ground ginger
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
- 2 garlic cloves, minced
- 1/2 cup thinly sliced carrots
- 1/2 cup sliced celery (1/2-inch pieces)
- 3 cups broccoli florets
- 1 cup fresh or frozen snow peas
- 1-1/2 cups cashews
- Hot cooked rice, optional
Reviews
This was lacking something.... honey? onions? Water chestnuts? Seemed bland -- would not make again
I have been making this stir-fry from the original recipe that was in the 1997 magazine. I have substituted different vegetables with no problem. I do double the sauce and it is very yummy.
Did not like the sauce
this was very good I did't have any carrots or snow peas so I added water chestnuts to have that crunch. Every liked this recipe.
This is one of my first attempts at a stir-fry: I'm not crazy about them but my husband loves them. We both thought that it was ok but I'm going to keep trying other recipes.
This is my stand-by for cashew chicken. I leave out the snow peas and use a cup each of the celery and carrots. Yummy! Naturally gluten-free for me. Perfect.
One of the few stir fry recipes that turns out for me and my family likes.
This is a fantastic recipe because you can use whatever vegetables you have on hand. I didn't have broccoli so I used asparagus and threw in some frozen green peas. My family of boys all love this dish and request it quite often. I have to hide the cashews until I am ready for them or they will all be eaten!! This was added to my recipe box as a favorite!!
Excellent! Even my toddlers ate it up. I substituted fresh cooked green beans and chopped red and green peppers for the broccoli and snow peas, and added a few drops of sesame seed oil. I can't wait to make it again.
This has become one of my favorites.