Cashew Chicken

Jean Fisher


Delicious!! This recipe came from Taste of Home


☆☆☆☆☆ 0 votes

40 Min
20 Min
Stove Top


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  • 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


  1. In 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.
  2. In a small bow, combine cornstarch and broth until smooth. Stir in the sugar, vinegar, ginger and remaining soy sauce and sesame out. Set aside.
  3. Drain chicken and discard marinade. In a large nonstick skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
  4. In the same pan, stir-fry peas and carrots in remaining oil until crisp tender. Add water chestnuts.
  5. Return 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.
  6. Serve over hot cooked rice.

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About Cashew Chicken

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

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