Total Time
35mins
Prep 15 mins
Cook 20 mins

Our version of Cashew Chicken...YUMMY!! I use boneless, skinless chicken breasts & low sodium soy sauce. You could add really any vegetables you like in stir fry. We also add a large can of pineapple chunks (save the juice). I use the juice to thin the sauce as we like ours a little less thick. We serve over rice.

Ingredients Nutrition

Directions

  1. Skin & bone chicken. Cut into 1/2" cubes.
  2. With your hands, mix chicken w/egg whites, cornstarch and salt in large mixing bowl. Make sure the chicken is coated thoroughly. Set mixture aside.
  3. Mix together the green pepper, cashews, scallions, garlic, ginger & set aside in a bowl.
  4. Pour oil in wok or large deep sided frying pan over med. heat. Fry chicken pieces. Cook a few minutes until done, drain.
  5. Discard all but about 2 tsp oil. Add the cashew mixture. Cook 1-2 minutes until the green pepper is just tender or your desired doneness.
  6. Add the chicken back to the wok & stir in Sauce Choy. Bring sauce to a boil for about 1 minute coating the chicken & vegetables. (Add pineapple juice a bit at a time to thin sauce if desired.)
  7. Serve at once.

Reviews

(1)
Most Helpful

I do not use sherry so used pineapple juice, besides ingredients listed I used cabbage, broccoli, pinneapple I was going to use bean sprouts but they spoiled after a week. all in all I will make again. I did like the taste even with my substitutions.

muffinlady September 21, 2009

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