Total Time
40mins
Prep 20 mins
Cook 20 mins

Since making this recipe, I never order it out. This is so much better than any chicken cashew I have tried at a restaurant.

Ingredients Nutrition

Directions

  1. Mix broth, cornstarch, soy sauce, ginger and pepper sauce.
  2. Heat wok or large skillet.
  3. Add 1 tbsp of the oil and coat the surface.
  4. Add chicken and stir-fry till done.
  5. Remove chicken; set aside and keep warm.
  6. Add remaining 1 tbsp oil to wok or skillet.
  7. Add bell pepper, onion, water chestnuts and mushrooms; stir-fry 4 to 5 minutes.
  8. Add cornstarch mixture to vegetables.
  9. Cook and stir about 1 minute or until sauce thickens.
  10. Stir in chicken and cashew coating them with the sauce.
  11. Garnish with green onions.
  12. Serve with rice.
Most Helpful

4 5

I agree this is a wonderful recipe -- quick prep, great taste and don't skimp on the cooked onion -- but it comes almost word for word from Betty Crocker's New Cookbook (1996). And canned mushrooms, who are we kidding? Give credit where it's due.

5 5

Tastes better than restaurant cashew chicken and way less greasy. I will be making this again. Thanks.

4 5

Very very good recipe, and so totally easy. I was pleasantly surprised by the ease of preparation and I couldn't believe how much this recipe yields. Lots of yummy leftovers which will be finished with a quickness. We were really impressed with the final result- the taste was truly splendid, and it was such an enjoyable meal. Loved it- thank you so much for sharing!