Cashew Chicken
photo by Peter J
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 680.38 g boneless skinless chicken breasts, cut into bite size pieces
- 14.79 ml vegetable oil
- 9.85 ml chicken bouillon granules
- 295.73 ml boiling water
- 29.58 ml soy sauce
- 14.79 ml cornstarch
- 9.85 ml light brown sugar
- 2.46 ml ground ginger
- 473.18 ml fresh mushrooms, sliced
- 118.29 ml green onion, sliced
- 1 small green pepper, cut into 1-inch pieces
- 226.79 g can sliced water chestnuts, drained
- 118.29 ml cashews
- cooked rice
directions
- Make rice and set aside. Keep warm.
- Dissolve bouillon in 1 1/4 cups boiling water. Combine soy sauce, cornstarch, sugar, and ginger; stir into bouillon mixture.
- 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.
- Stir in cashews. Serve over hot cooked rice.
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Reviews
-
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.
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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!
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My BF owns a Chinese restaurant, but this Cashew chicken is much better!! I used fresh garlic and ginger and added a touch of sesame oil to the sauce. Also, I stir fried the cashews in oil separately before adding to the dish. Excellent sauce and it looks great too. I will definitely make this recipe again.
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RECIPE SUBMITTED BY
looneytunesfan
United States