Cashew Chicken

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.

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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

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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!!!!

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A lot of food for just 4 servings. Very delicious....kids loved it!

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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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Try adding a table spoon of Hoisen sauce

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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!

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A very colourful dish! I did this together with virus (she lives just around the corner, i introduced her to zaar, she's got the zaar virus now too :o))The taste was nice, however, we didn't use fresh ginger, as I thought ground ginger is the dry stuff. Well, since you have to add it with the vegies, i guess it's supposed to be fresh ginger. Anyway, we think it would taste better with the fresh stuff, so next time, we'll use it fresh. Virus also missed the sauce! Well, she's a saucy girl :o)

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very good, thumbs up!

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Very, very good. I used canola oil as I didn't have any peanut oil and did not want to spend the money and risk I wouldn't like it. I thought it had plenty of nutty taste from the cashews. My husband just raved about this meal. Will be making it again. Thanks

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Lovely, fresh-tasting and colourful dish! I omitted both optional ingredients (mushrooms and corn) as we don't care for either of them, but there was still plenty of crunchy veggie goodness! Also skimped on the peanut oil - I used all in all 3 tablespoons. Otherwise followed the recipe and was *very* pleased with the results. Thanks for a great recipe!

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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

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