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Cashew Chicken

We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. —Ena Quiggle, Goodhue, Minnesota
  • Total Time
    Prep: 10 min. + marinating Bake: 15 min.
  • Makes
    6 servings

Ingredients

  • 1/2 cup rice vinegar
  • 2 tablespoons sesame oil
  • 1/2 cup sherry
  • 2 teaspoons garlic powder
  • 1-1/2 pounds skinless boneless chicken, cubed
  • 3 tablespoons canola oil
  • 3 cups fresh broccoli florets
  • 1 cup thinly sliced carrots
  • 2 teaspoons cornstarch
  • 1/3 cup soy sauce
  • 1/3 cup hoisin sauce
  • 1 tablespoon ground ginger
  • 1 cup roasted salted cashews
  • Hot cooked rice

Directions

  • In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade.
  • Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside.
  • In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.
Nutrition Facts
1 cup: 454 calories, 27g fat (5g saturated fat), 63mg cholesterol, 1282mg sodium, 19g carbohydrate (7g sugars, 3g fiber), 31g protein.

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Reviews

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Average Rating:
  • ms11145
    Feb 3, 2020

    Family knew immediately that this was a different recipe. I am glad I tried it, but to quote the family.....go back to the TNT recipe. While it was good, my family didn't like the vinegar and sherry taste to it . It's a good thing I cut down on the amount of both of those ingredients.

  • Marcia
    Jan 14, 2020

    Awesome recipe The only changes I did was I doubled the sauces, my family likes extra sauce when putting over rice or noodles, I also added extra cashews and red pepper flakes. Definitely making it again !!!

  • KathyCooks1943
    Dec 6, 2017

    Everyone loved this dish. Little leery at first with the vinegar and sherry but it turned out great. Thank you Ena for sharing.

  • KimandTommy
    Dec 22, 2015

    Really good.

  • truejoie
    Apr 3, 2012

    This was really good. However I'm giving it four stars because, as someone else commented, it was way too salty! I definitely want to try it again with the lower sodium soy sauce. If this is your first time making the recipe, you may want to do the same, because it is a lot easier to add salt afterwards to your taste than to take it out!

  • Summy
    Aug 25, 2011

    I have made this recipe several times. It's so delicious, and leaves plenty of leftovers. The only thing I would change is to use lower sodium soy sauce, because it gets pretty salty with the salted cashews added at the end. Lots of flavor though. Yum!

  • Ratlova30
    Jun 12, 2011

    I make this recipe often and it's a big hit. The only thing I changed in it is that I used cauliflower instead of broccoli. I love broccoli but my mother doesn't. And this recipe is very strong flavored but the rice tones it out absolutely perfectly. This is a wonderful recipe and I encourage people to try it.

  • stephh9703
    Oct 18, 2010

    This is one of our new family favorites. Plan to make it for my parents when they come into town to visit. Yum.

  • micheleclow
    Feb 28, 2010

    This is great. I've made it for years.

  • bmartin
    Aug 15, 2009

    I made this for my family but added more vegetables that I like such as onion and zuchini & celery. If I make it again I would use much less ginger. I think that flavor was way to strong. So I would proably only use maybe 3/4 to 1 tsp. I would say start out with less because you can always add more.