Sweet & Spicy Cashew Chicken

Total Time
Prep 20 mins
Cook 5 mins

This is a fabulous stirfry - a little sweet, a little (or a lot!) hot, and loaded with veggies and chicken! Yum! This is my adaptation of a recipe from the Best of Bridge cookbook series - A GREAT set of cookbooks!

Ingredients Nutrition


  1. Combine sauce ingredients in a bowl and set aside.
  2. In a large plastic resealable baggie, combine cornstarch, sugar and salt; Add chicken chunks, seal baggie and shake to coat chicken in cornstarch mixture.
  3. Heat wok or large frying pan on high and add oil; heat to hot, but not smoking.
  4. Add chicken pieces, garlic, ginger and onion, stirring until chicken is lightly cooked on the outside (about 1 minute).
  5. Add bell pepper, mushrooms, and carrots; stir 2-3 minutes until softened.
  6. Add snow peas and sauce, cooking until sauce comes to a boil.
  7. Add cashews and sprinkle with sesame seeds.
  8. Serve immediately, over rice if you'd like-- YUM!
Most Helpful

I really likes this. My DH and girls likes it too. I thought there was a little bit too much of a ketchup taste for me, but it was still really good. Next time I won't add as much ketchup and more soy sauce...play around with it some. Thanks!!

tifdblpn August 25, 2009

This was an instant hit. The chicken turned out moist and tender. I also noticed a rather strong ketchup taste, but I used some fresh pureed chili pepper in place of a small amount of the ketchup and I added extra ginger (dried since I didn't have time to mince more fresh) at the end to conceal it.

Just_Gwen March 03, 2014

I LOVE this recipe. It is exactly like the one I learned how to make in High School. I had lost the recipe years ago and have missed it dearly. I did double the sauce (thinking ahead) so I could cook up some Spatzle noodles to change it up a little for another night's dinner. This will be made again and again! Even my picky husband loved it! Thanks for posting!

Dib's June 07, 2012