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    You are in: Home / Chinese / Cashew Chicken Recipe
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    Cashew Chicken

    Cashew Chicken. Photo by stormylee

    1/1 Photo of Cashew Chicken

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    BoxO'Wine's Note:

    Better than take out. If you dont have a wok, you can use a large fry pan. Watch those cashews, or they can burn easily.

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    1. 1
      make cooking sauce and place on side.
    2. 2
      prepare marinade, add chicken, stir to coat.
    3. 3
      heat wok over medium high heat.
    4. 4
      When wok is hot, add 3 tblsp oil.
    5. 5
      when oil is hot, add cashews and stir fry until brown-- BE CAREFUL, CASHEWS COOK QUICKLY, about 1/2 minute.
    6. 6
      Remove cashews with slotted spoon and set aside.
    7. 7
      Add chicken mixture and stir fry until meat is no longer pink in center-- about 3/5 minutes.
    8. 8
      remove from wok and set aside.
    9. 9
      Pour remaining oil into wok.
    10. 10
      When oil is hot, add bell peppers, onion, and ginger, and stir fry until pepper is tender crisp to bite-- about 4 minutes.
    11. 11
      Add pea pods and mushrooms, stir fry about 1 minute.
    12. 12
      Add baby corn, stir fry 1/2 minute.
    13. 13
      Return chicken to wok.
    14. 14
      Stir cooking sauce and pour into wok.
    15. 15
      Stir until sauce boils and thickens.
    16. 16
      Stir in cashews.
    17. 17
      Serve over rice.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on March 22, 2003


      Absolutely delicious! I made this pretty much as written except: I didn't have white wine vinegar and used rice vinegar instead, and I used fresh ginger in place of the ground ginger. Oh, I also used 5 chicken breast HALVES. The sauce was wonderful and my family of five wiped out this meal. Thanks a lot for the recipe, I'll definitely be making this again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 02, 2003


      Wow - wonderful recipe - this is an "again please recipe". I marinaded the chicken in the corn starch/soy for about 3 hours. Like the other 2 reviewers I used rice vinegar. Excellent cooking sauce! I omitted the corn starch from it . I left the chicken in the wok when I added the onions & mushrooms finally added the peppers. I did not have any snow peas (weather too miserable to go out) but they would add extra color & flavor. Used yellow, red & green peppers. Thanks BoxO'Wine for a great recipe

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 10, 2003


      I would like to give this recipe more than 5 stars! Absolutely fantastic! You are right when you say it is better than take-out. I used 6 boneless skinless chicken thighs. I did not have the white wine vinegar, but used rice wine vinegar in it's place. Sherry & I will make this again!!!!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Cashew Chicken

    Serving Size: 1 (393 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 619.6
    Calories from Fat 388
    Total Fat 43.1 g
    Saturated Fat 8.5 g
    Cholesterol 46.4 mg
    Sodium 1781.3 mg
    Total Carbohydrate 31.7 g
    Dietary Fiber 4.5 g
    Sugars 11.5 g
    Protein 25.8 g

    The following items or measurements are not included:

    white wine vinegar

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