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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

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

Directions

  • 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 Facts
1-1/2 cups: 638 calories, 26g fat (5g saturated fat), 63mg cholesterol, 870mg sodium, 68g carbohydrate (6g sugars, 3g fiber), 33g protein.

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Reviews

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Average Rating:
  • rfortel1
    Nov 9, 2020

    Great flavor and easy to make. This will be one of our new family favorites.

  • rmbarr059
    Oct 6, 2020

    Loved this. I added broccoli and edamame with the onions as another reviewer suggested, and it was very tasty!

  • ray87
    Sep 1, 2020

    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

  • Janet
    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.

  • justmbeth
    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.

  • grjen
    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.

  • Marina
    Feb 21, 2018

    Delicious! Very easy to make and a real family favorite!

  • wasoongu
    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?).

  • JLinnGS
    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.

  • browns19fan
    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.