Cashew Chicken

READY IN: 30mins
Recipe by BoxO'Wine

Better than take out. If you dont have a wok, you can use a large fry pan. Watch those cashews, or they can burn easily.

Top Review by Hey Jude

Absolutely delicious! I made this pretty much as written except: I didn't have white wine vinegar and used rice vinegar instead, and I used fresh ginger in place of the ground ginger. Oh, I also used 5 chicken breast HALVES. The sauce was wonderful and my family of five wiped out this meal. Thanks a lot for the recipe, I'll definitely be making this again.

Ingredients Nutrition

Directions

  1. make cooking sauce and place on side.
  2. prepare marinade, add chicken, stir to coat.
  3. heat wok over medium high heat.
  4. When wok is hot, add 3 tblsp oil.
  5. when oil is hot, add cashews and stir fry until brown-- BE CAREFUL, CASHEWS COOK QUICKLY, about 1/2 minute.
  6. Remove cashews with slotted spoon and set aside.
  7. Add chicken mixture and stir fry until meat is no longer pink in center-- about 3/5 minutes.
  8. remove from wok and set aside.
  9. Pour remaining oil into wok.
  10. When oil is hot, add bell peppers, onion, and ginger, and stir fry until pepper is tender crisp to bite-- about 4 minutes.
  11. Add pea pods and mushrooms, stir fry about 1 minute.
  12. Add baby corn, stir fry 1/2 minute.
  13. Return chicken to wok.
  14. Stir cooking sauce and pour into wok.
  15. Stir until sauce boils and thickens.
  16. Stir in cashews.
  17. Serve over rice.

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