Cashew Chicken with Noodles
I tried this recipe for chicken with cashew nuts when making freezer meals with some friends. I was smitten! It's quick, easy and so delicious! —Anita Beachy, Bealeton, Virginia
Ingredients
- 8 ounces uncooked thick rice noodles
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons cornstarch
- 3 garlic cloves, minced
- 1 pound boneless skinless chicken breasts, cubed
- 1 tablespoon peanut oil
- 1 tablespoon sesame oil
- 6 green onions, cut into 2-inch pieces
- 1 cup unsalted cashews
- 2 tablespoons sweet chili sauce
- Toasted sesame seeds, optional
Reviews
Great flavor and easy to make. This will be one of our new family favorites.
Loved this. I added broccoli and edamame with the onions as another reviewer suggested, and it was very tasty!
Same results as others about turning out brown and dry. I added chicken broth until I got the consistency I liked. I must have added about a cup. Otherwise good flavors
I made the recipe as written and it turned out brown. I think next time I will use less cornstarch. I did this time added a red pepper sliced in strips and carrots julienned.
End result was not quite as pretty as in the picture (more of a brown mush) but it did have good flavor. I will add few cashews next time as there were quite a few left at the bottom of the pan.
I made this but added broccoli and edamame with the onions and garlic. I made a little more sauce and left out the chili sauce because I didn't have any. I thought this was very good and pretty easy. I will definitely make this again.
Delicious! Very easy to make and a real family favorite!
Not as good as expected. Surprised by all the great reviews (but we are used to authentic Asian food; maybe that's why?).
I tried this recipe again except this time I took the suggestion of peanut butter instead of peanut oil. I used rice instead of the noodles. I also added some red peppers, zucchini, red onion, and carrots. Turned out great with a great taste and colorful.
Dee-licious! I coated the chicken (skinless, boneless thighs) with cornstarch and sauteed it until it was nearly done, then added the garlic, soy sauce, and a handful of snow peas along with some julienned red pepper. When the veggies were ready I finished with the chili sauce and green onion. Many thanks to anneagnes for the tip.I used a two-serving pack of ramen noodles (minus the flavor packet) as the starch and served the cashews separately. Next time I may add a few drops of sriracha or a pinch of red pepper flakes.