Cashew Chicken with Noodles
Total TimePrep/Total Time: 20 min.
- 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
- Cook rice noodles according to package directions.
- Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large cast-iron or other heavy skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer.
- Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. If desired, top with toasted sesame seeds.
Nutrition Facts1-1/2 cups: 638 calories, 26g fat (5g saturated fat), 63mg cholesterol, 870mg sodium, 68g carbohydrate (6g sugars, 3g fiber), 33g protein.
Jan 13, 2020
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.
Jan 7, 2019
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.
Dec 3, 2018
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.
Feb 21, 2018
Delicious! Very easy to make and a real family favorite!
Jan 29, 2018
Not as good as expected. Surprised by all the great reviews (but we are used to authentic Asian food; maybe that's why?).
Jan 26, 2018
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.
Jan 5, 2018
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.
Dec 7, 2017
Delicious recipe as written! I would advise combining the cut-up chicken with only the cornstarch. Mix the soy sauce and minced garlic in a separate small bowl. Saute chicken in the oil over a medium heat and then add soy sauce mixture. Stir and as it thickens, add chili sauce and onions. To loosen everything up, add the noodles right out of the hot water they were cooked in. Stir again on medium, and they will pick up the fondant in the pan and soak up the last of the sauce. Delicious!
Oct 15, 2017
Excellent and so quick and easy. Just added broccoli.
Sep 14, 2017
Made this recipe today. I cut down on the soy sauce, added some chicken broth, used olive oil and added sesame seed and peanut butter, added mushroom and some stir fry vegetables as recommended by various people. It was delicious! First attempt at an Asian recipe and it was easy. Will add this to my rotations of meals. Thanks everyone!