Chile Chicken with Cashews

READY IN: 40mins
Recipe by Hey Jude

This dish is wonderful to have for dinner on a cold, stormy evening. I serve this with plain steamed rice and a vegetable. My Flash-cooked Greens with Garlic, #65735 goes really well with this. Recipe is from 'A Spoonful of Ginger' by Nina Simonds.

Top Review by pattikay in L.A.

My mouth is still tingling with the spicy-sweet taste of this dish! I used crushed red pepper flakes in place of chile paste and sherry instead of rice wine. I also added some mushrooms and bell peppers that were already chopped and sitting in my fridge. I had a ton of cooked linguine that needed to be used, so I served it with that instead of rice. Really good flavor. Thanks!

Ingredients Nutrition


  1. Cut the chicken into 1/2-inch cubes and place in a bowl.
  2. Combine the 2 T soy sauce, 1 1/2 T rice wine or sake, 1 tsp sesame oil, ginger and 1 tsp cornstarch and add to the chicken, tossing chicken cubes to coat.
  3. Cover with plastic wrap and let chicken marinate for 30 minutes.
  4. Heat a wok or large skillet and add 2 1/2 tablespoons of the peanut oil, heat until very hot and add the chicken Cook over high heat until the chicken cubes become opaque and are cooked, about 3-4 minutes.
  5. Remove with a slotted spoon to a plate; wipe out the pan.
  6. Reheat the pan, add the remaining 2 tablespoons of oil, heat, and add the scallions, garlic and hot chile paste; stir-fry briefly, about 15 seconds, then add the water chestnuts and stir-fry over high heat for about 1 1/2 minutes to heat them through.
  7. Mix the chicken broth through cornstarch together and add to the pan, cook, stirring continuously to prevent lumps, until thickened.
  8. Return the cooked chicken and add the cashews.
  9. Toss lightly to coat and heat through.
  10. Scoop everything onto a platter and serve with a vegetable and steamed rice.

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