Cashew Chicken

"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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photo by stormylee photo by stormylee
photo by stormylee
Ready In:
30mins
Ingredients:
18
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. 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
     
  3. 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!!!!
     
  4. A lot of food for just 4 servings. Very delicious....kids loved it!
     
  5. Excellent recipe. I,too, used rice vinegar and fresh ginger and upped the tabasco a bit. For the cashews, I roasted them in a 350 oven for about 10 minutes therefore eliminating the need to stir fry them. Served this with beef and broccoli and fried rice. Better than takeout, but lots of dishes ;-). Thanks BoxO'Wine.
     
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Tweaks

  1. This was the best cashew chicken I ever made (and I've made a few in my day!). I switched up the veggies a bit (in a hurry) and used a bag of frozen japanese veggies and a cup of frozen pea pods in place of all the fresh veggies and the baby corn. One person who critiqued the recipe said they used fresh ginger, which is really what I think they are looking for in the recipe, but I used 1/4 tsp of dried ground ginger mixed in the cooking sauce instead. I didn't take the chicken out of the pan before I added veggies (too much putzing. . . I just pushed it to the side). Only other thing is I would add a bit more tobasco for a little more kick - but I had to keep it tame for the kids. this was quick, easy and definitely a keep at our house!
     
  2. This was excellent! Made it exactly as directed except I used frozen french cut greeen beans instead of snow peas (snow peas looked terrible at my grocer) Great dinner...served with brown rice, very filling and deliciious dinner
     
  3. 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.
     

RECIPE SUBMITTED BY

Update: My mother, BoxO'Wine passed away on April 23, 2009 after a 2 year battle with pancreatic cancer. She was a wonderful cook and is greatly missed. I am the DD that she has mentioned here quite frequently and have decided to continue her account. I also use RecipeZaar quite frequently as I learned about it from her. I strive to make her recipes; however, they will never be the same. I am also leaving all her own biographical information in here that she had. Genuine Jersey Girl here. Lived here all my life with the exception of a short stint in the Bay Area/San Francisco. Married to the same guy for over 40 years. We have 3 children and 5 grandchildren. My son lives in Georgia (he talks funny) and my two daughters live near me in New Jersey. I am a retired politician, but I still have a real job. Looking forward to full retirement in about 2 yrs or so and if my children don't force me into the "home" I will be spending my social security checks in Atlantic City casinos. I have chemically enhanced blonde hair which is currently spiked to match my weird sense of humor and beverage du jour. Obviously I am a wino. White please, preferably chardonnay.
 
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