Total Time
Prep 15 mins
Cook 15 mins

YUUUUUMMY! Who knew I could make "Chinese" that's great??!! YOU CAN! This is a FANTASTIC recipe adapted from one published in June/July 1993 Taste of Home magazine. You won't be disappointed! Prep time does not include 2 hours of marinating.

Ingredients Nutrition


  1. In a large plastic back (gallon zipper bag), combine first four ingredients; add chicken& toss to coat.
  2. Seal& marinate in refrigerator for two hours.
  3. Remove chicken from marinade& reserve marinade.
  4. Heat oil in a wok or large skillet.
  5. Stir-fry chicken for 2-3 minutes or until no longer pink.
  6. With a slotted spoon, remove chicken and set aside.
  7. In the same skillet, stir-fry broccoli& carrots for 3 minutes or just until crisp-tender.
  8. Combine cornstarch, soy sauce, hoisin sauce, ginger& reserved marinade; stir into veggies.
  9. Cook and stir until slightly thickened and heated through.
  10. Stir in cashews and chicken; heat through.
  11. Serve over rice.
Most Helpful

4 5

This is a tasty dish and easy to prepare. I will probably leave out the cornstarch next time as I prefer the sauce to be more on the 'runny' side, but that is just a personal preference. You could vary it with other vegetables too, such as baby corn, fresh asparagus, bell peppers and water chestnuts. I will make this again. Thanks for sharing.

5 5

The sauce is highly flavorful and delicious. We really loved it. I added some scallions (cut into about 1/2" pieces) with the other veggies.

5 5

Thought I would try a different cashew chicken...this was a great recipe...very easy and the sauce was perfect. thanks, I am sure I will be making this often.