Total Time
Prep 25 mins
Cook 15 mins

Another recipe that I acquired from a Chinese cooking class that I attended. One of our favorites.

Ingredients Nutrition


  1. Mix the cornstarch and water together to make a thickener; set aside.
  2. Combine the 1st four ingredients together and let stand for 15 minutes.
  3. Prepare the vegetables as directed.
  4. Place 1 tablespoon oil in wok and heat.
  5. Stir-fry or saute onions, mushrooms and celery; remove from wok.
  6. Add a little more oil if necessary and stir-fry the bell pepper and peas; remove from wok.
  7. Heat 2 tablespoons oil and brown the garlic and ginger.
  8. Add chicken and stir-fry 2 minutes.
  9. Add 1/2 cup mushroom liquid and 1 teaspoon soy sauce.
  10. Bring to a boil.
  11. Add just enough thickener (cornstarch and water) to thicken the sauce.
  12. Return all vegetables to wok.
  13. Heat through and add cashews.
  14. Serves 2 as a main dish and 4 as a side dish.


Most Helpful

This was really delicious! I added a yellow bell pepper for the color and for more veggies. I doubled the sauce amount and added some more soy sauce (this for personal taste).I prepared all the ingredients in advance so that the dish was ready done at the last moment.<br/>Made vor Culinary Quest 2014

awalde September 12, 2014

Very nice! The flavor was excellent, and very easy to make so long as you prep everything in advance. I did double the garlic and ginger, just for our personal preference. Will definitely make this again! Made for CQ14.

Jostlori September 11, 2014

Hmmm, don't think I did anything wrong? This just was bland for us. No kick or much flavour? I could have cooked the veg on a higher heat, but everything was still crisp and colourful. I'm certain I followed directions, so, unfortunately, I won't be making this again. Thanks for your recipe. though. I appreciated the abundance of veggies! Also, the cashew chicken we normally get is usually drier, w/ st. tomato paste, or something? I've seen it added in other recipes for this here. I will try those next.

Chef Pollo April 24, 2011

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