Cashew Wok Chicken

"Since making this recipe, I never order it out. This is so much better than any chicken cashew I have tried at a restaurant."
 
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photo by  Pamela photo by  Pamela
photo by Pamela
Ready In:
40mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Mix broth, cornstarch, soy sauce, ginger and pepper sauce.
  • Heat wok or large skillet.
  • Add 1 tbsp of the oil and coat the surface.
  • Add chicken and stir-fry till done.
  • Remove chicken; set aside and keep warm.
  • Add remaining 1 tbsp oil to wok or skillet.
  • Add bell pepper, onion, water chestnuts and mushrooms; stir-fry 4 to 5 minutes.
  • Add cornstarch mixture to vegetables.
  • Cook and stir about 1 minute or until sauce thickens.
  • Stir in chicken and cashew coating them with the sauce.
  • Garnish with green onions.
  • Serve with rice.

Questions & Replies

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Reviews

  1. Josh Indiana
    I agree this is a wonderful recipe -- quick prep, great taste and don't skimp on the cooked onion -- but it comes almost word for word from Betty Crocker's New Cookbook (1996). And canned mushrooms, who are we kidding? Give credit where it's due.
     
  2. george w i.
    It turned out great only changes I made I used fresh mushrooms and added one chayote for additional vegetables and a little bit of sesame oil also soaked and rinsed salted cashews
     
  3. buckybear206
    Tastes better than restaurant cashew chicken and way less greasy. I will be making this again. Thanks.
     
  4. MrsMM
    Very very good recipe, and so totally easy. I was pleasantly surprised by the ease of preparation and I couldn't believe how much this recipe yields. Lots of yummy leftovers which will be finished with a quickness. We were really impressed with the final result- the taste was truly splendid, and it was such an enjoyable meal. Loved it- thank you so much for sharing!
     
  5.  Pamela
    My friend brought this recipe to my attention and I'm glad she did. This is a delicious meal and so visually stunning. Thanks for sharing this :)
     
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