Cashew Chicken

Jean Fisher


Delicious!! This recipe came from Taste of Home

☆☆☆☆☆ 0 votes
40 Min
20 Min
Stove Top


3 Tbsp
reduced sodium, soy sauce, divided
1 Tbsp
reduced sodium chicken broth
3/4 tsp
sesame oil, divided
1 lb
boneless chicken breasts, cut into 1-inch pieces
1 Tbsp
1/3 c
reduced sodium chicken broth
1 Tbsp
1 Tbsp
rice vinegar
1/2 tsp
fresh ginger root, minced
2 tsp
canola oil, divided
1 1/2 c
fresh snow peas
2 medium
carrots, julienned
1 can(s)
sliced water chestnuts, drained (8 ounces)
1/4 c
cashews, toasted
hot cooked rice

How to Make Cashew Chicken


  • 1In large resealable plastic bag, combine 2 tablespoons soy sauce, broth and 1/2 teaspoon sesame oil. Add the chicken. Seal bag and turn to coat. Refrigerate for 30 minutes.
  • 2In a small bow, combine cornstarch and broth until smooth. Stir in the sugar, vinegar, ginger and remaining soy sauce and sesame out. Set aside.
  • 3Drain chicken and discard marinade. In a large nonstick skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
  • 4In the same pan, stir-fry peas and carrots in remaining oil until crisp tender. Add water chestnuts.
  • 5Return chicken to the pan. Stir sauce mixture and stir into chicken mixture. Bring to a boil. Cook and stir for 1 minute or until thickened. Sprinkle with cashews.
  • 6Serve over hot cooked rice.

Printable Recipe Card

About Cashew Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Dietary Needs: Low Fat
Other Tag: Quick & Easy