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Cashew Chicken with Ginger Recipe

Cashew Chicken with Ginger Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 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.

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.

Reviews for Cashew Chicken with Ginger

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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."

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."

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

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

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!"

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. ;-)"

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!"

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."

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."

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!"

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!"

dunham3 User ID: 5610862 73643
Reviewed Feb. 6, 2011

"My Family loves this recipe, they are very picky eaters, but still enjoy the flavore :)"

debnbrian User ID: 536671 144648
Reviewed Jan. 25, 2011

"My family prefers spicy food; this recipe was too bland for our taste."

mehalv User ID: 4612167 160935
Reviewed Apr. 29, 2010

"This was very good. I would have liked the sauce to be a bit sweeter, and would recommend adding the green onions at the end, rather than cooking them for 5 minutes."

jeremyandsanny User ID: 4760179 93079
Reviewed Feb. 9, 2010

"Loved this recipe! I left the green peppers out and added 3 stalks of celery that I sauteed along with the other vegetables, only about 5 minutes. I also stir-fried the chicken in some additional soy sauce, which gave the chicken a wonderful flavor. Definitely a keeper!"

psvansc User ID: 4549790 161330
Reviewed Nov. 1, 2009

"This is FANTASTIC!!!! My whole family loved it :o)"

casum User ID: 4075339 98909
Reviewed Apr. 9, 2009

"My boyfriend and I both LOVE chineese food. We order at least once a week. tHIS WAS SCRUMPCIOUS! We are not big on mushrooms, so we replaced them with more green peppers! YUMMY! deff. a main stay dish at our house"

Angielikes2cook_KY User ID: 423150 145010
Reviewed Jan. 19, 2009

"Thanks for posting.  Sounds good.  My Dh likes cashew chicken.  We goto a Chinese resturant here in town that has it. 


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