Total Time
1hr
Prep 30 mins
Cook 30 mins

Another one of our favorites. It takes a little time but well worth it.

Ingredients Nutrition

Directions

  1. Make rice and set aside. Keep warm.
  2. Dissolve bouillon in 1 1/4 cups boiling water. Combine soy sauce, cornstarch, sugar, and ginger; stir into bouillon mixture.
  3. Heat oil in a large skillet. Add chicken, and cook until browned, stirring often. Stir in bouillon mixture; cook over low heat, stirring constantly, 1 minute or until thickened. Add mushrooms and next 3 ingredients to skillet; saute 5 minutes or until tender.
  4. Stir in cashews. Serve over hot cooked rice.
Most Helpful

4 5

I would call this fast and easy. It needs a bit more taste with some sesame oil and I would add onions next time. Very good though.

5 5

This was great and everyone who tried it loved it! To the sauce I added a little sesame oil and red pepper flakes. I also added some baby corn to the mix too. Once it was cooked I added a little Siracha hot sauce for some kick. Next time I may add some bok choy too. So much better than chinese take out.

5 5

We liked this a lot. I would have liked some sesame oil in the regular oil next time. I used boneless chicken thighs and used bamboo shoots for the water chestnuts and I skipped the green peppers but I added some red pepper flakes for some heat. When it was time to add the cashews, I grabbed my can and realized it was almonds! I skipped the nuts too. It was still very good and I liked that is wasn't too sweet. Thank you!