Cashew Chicken

Submitted by GREG IN SAN DIEGO

"This is an easy-to-prepare and great tasting Chinese dinner dish. Served with some Chow Mein Noodles, sweet and sour dipping sauce and fiery hot mustard, you'll have a dining experience sure to please your guests. Add a pot of hot green tea, some warmed sake and fortune cookies to finish the presentation."

 

• Ready In: 25mins
• Ingredients: 14
• Serves: 4

ingredients

• 1 lb skinless chicken breast, cut into cubes
• 2 teaspoons chicken bouillon granules or 2 chicken bouillon cubes
• 1 1⁄4 cups boiling water
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 teaspoons golden brown sugar
• 1⁄2 teaspoon ground ginger
• 2 tablespoons vegetable oil
• 8 ounces fresh mushrooms, sliced
• 1⁄2 cup scallion, sliced
• 1 green bell pepper, sliced
• 8 ounces sliced water chestnuts, drained
• 1⁄2 cup cashews
• hot cooked rice

directions

1. In a small saucepan, dissolve bouillon in water.
2. Combine soy sauce, cornstarch, sugar and ginger.
3. Stir the mixture into bouillon.
4. In large skillet, brown chicken in vegetable oil, stirring constantly.
5. Add bouillon mixture.
6. Cook and stir until slightly thickened.
7. Add remaining ingredients, except cashews and rice.
8. Simmer, uncovered, stirring occasionally 5 to 8 minutes or until chicken is done.
9. Remove from heat.
10. Add 1/4 cup cashews.
11. Serve over hot cooked rice.
12. Garnish with remaining cashews.

Reviews

[faa849]

This was as good as the cashew chicken we enjoy at our favorite Chinese restaurant. Thanks for posting.

 

[So Cal Gal]

Totally delicious comfort food--with great flavor, texture, and visual presentation!! My DH and I really enjoyed it! I scaled the servings to 2; simmered a 14 ounce can of reduced-sodium chicken broth down to 5/8 cup (I didn't have any chicken bouillon), used reduced-sodium soy sauce, added a clove of minced garlic to the soy sauce mixture (we love garlic!), and used pecans in place of the cashews (I can't eat cashews)--and it still came out perfect! This is such a tasty (and versatile!) recipe; I look forward to making it again! Thanks for posting, GREG IN SAN DIEGO!!

 

[Kim Weimer]

Hi Greg, Excellent Recipe! I made it exactly as the recipe said and put it over a mix of Brown and Wild Rice. The Sauce really added to the rice. This recipe has become one of my Families favorite Dishes. Thanks again

 

[Caroline Cooks]

Really makes a delicious meal. I did add more soy (lite) and it popped the flavor. Used Splenda to cut some fat---nice, cashew chicken, Greg.

 

[Elizabetsy]

This is a good, versatile recipe. I added a little more soy sauce, as we found it slightly bland.