Cashew Chicken with Ginger Recipe

4.5 17 18
Cashew Chicken with Ginger Recipe
Cashew Chicken with Ginger Recipe photo by Taste of Home
Publisher Photo

Cashew Chicken with Ginger Recipe

Read Reviews
4.5 17 18
Publisher Photo
There are lots of recipes for cashew chicken, but my family thinks this one stands alone. We love the flavor from the fresh ginger and the crunch of the cashews. Another plus is it's easy to prepare. —Oma Rollison, El Cajon, California
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 tablespoons cornstarch
  • 1 tablespoon brown sugar
  • 1-1/4 cups chicken broth
  • 2 tablespoons soy sauce
  • 3 tablespoons canola oil, divided
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/2 pound sliced fresh mushrooms
  • 1 small green pepper, cut into strips
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1-1/2 teaspoons grated fresh gingerroot
  • 4 green onions, sliced
  • 3/4 cup salted cashews
  • Hot cooked rice

Directions

Mix first four ingredients until smooth. In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan.
In same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. Stir broth mixture and add to pan with green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes.
Stir in chicken and cashews; heat through. Serve with rice. Yield: 6 servings.
Originally published as Cashew Chicken in Country Extra January 2007, p51

Nutritional Facts

3/4 cup chicken mixture: 349 calories, 19g fat (3g saturated fat), 64mg cholesterol, 650mg sodium, 18g carbohydrate (6g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 3 fat, 1 starch.

  • 2 tablespoons cornstarch
  • 1 tablespoon brown sugar
  • 1-1/4 cups chicken broth
  • 2 tablespoons soy sauce
  • 3 tablespoons canola oil, divided
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/2 pound sliced fresh mushrooms
  • 1 small green pepper, cut into strips
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1-1/2 teaspoons grated fresh gingerroot
  • 4 green onions, sliced
  • 3/4 cup salted cashews
  • Hot cooked rice
  1. Mix first four ingredients until smooth. In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan.
  2. In same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. Stir broth mixture and add to pan with green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes.
  3. Stir in chicken and cashews; heat through. Serve with rice. Yield: 6 servings.
Originally published as Cashew Chicken in Country Extra January 2007, p51

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Reviews forCashew Chicken with Ginger

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MY REVIEW
pamrev User ID: 7569683 265072
Reviewed Apr. 23, 2017

"After reading reviews about blandness, I changed a few things in this really great basic recipe. I marinated the cut up chicken pieces in a mixture of soy sauce, sesame oil, brown sugar, fresh ginger, fresh garlic, and sriracha sauce for several hours. When I stir fried, I added more fresh garlic (three small cloves crushed?) and another squeeze of sriracha. I also followed the suggestion of adding the green onion at the end. Turned out fantastic."

MY REVIEW
danielleylee User ID: 4484886 264603
Reviewed Apr. 12, 2017

"My Husband really liked this dish. The only thing I would recommend is if you like ginger you may want to add a little more. We love fresh ginger, therefore we were craving more ginger flavor. I also did not have a green pepper on hand so I julieanned some carrots which turned out well and added a nice hue to the dish."

MY REVIEW
[email protected] User ID: 3820395 263608
Reviewed Mar. 18, 2017

"Good, but I used snap peas instead of green pepper"

MY REVIEW
Chestarr User ID: 2816881 263184
Reviewed Mar. 7, 2017

"I admit I gave this a 5 star BECAUSE of some additions I made. I added additional ginger, as well as some sesame oil and minced garlic. I also waited to add the green onions at the end. I've made it twice now with my changes and it's fabulous!"

MY REVIEW
ms11145 User ID: 1604521 261366
Reviewed Feb. 15, 2017

"We loved this AFTER I doctored up the sauce. I added salt, pepper and Asian Sesame Seed dressing and some other *stuff* to give it more of a kick. Family said to definitely make up again, but be sure to write up all of the changes to the sauce. ;-)"

MY REVIEW
Rosemary Swope User ID: 1654672 261249
Reviewed Feb. 13, 2017

"We just got our Simple and Delicious magazine, and couldn't wait to try this. I didn't have fresh ginger so I used ground ginger. Thank you so much for sharing this healthy and yummy recipe. A real keeper!"

MY REVIEW
annamossburg User ID: 6911458 259828
Reviewed Jan. 17, 2017

"If I were to make this again I would definitely add some fresh garlic, some sherry and salt and pepper. I would also decrease the broth and mushrooms. It was a bit too bland for my taste, but is a good starting point to build from."

MY REVIEW
ReinaW User ID: 5847841 256211
Reviewed Oct. 31, 2016

"I made this meal on a whim, I didn't have the water chestnuts available but my husband LOVED it! I also did not add the rice, it was perfectly wholesome for a quick lunch meal."

MY REVIEW
becky66 User ID: 1915904 93602
Reviewed Mar. 10, 2013

"The subtle ginger flavor in this dish is just perfect with the blend of chicken, veggies and cashews. Definitely a keeper!"

MY REVIEW
ollie416 User ID: 5092619 144657
Reviewed Oct. 28, 2011

"Incredibly good! The only thing I would change is to make a bit more of the sauce, especially if serving it over rice. Delicious!"

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