Cashew Chicken



Instead of a 9x13 pan I split it up into 2 9x9 dishes and shared.


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20 Hr
24 Hr
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  • 3 c
    cooked rice
  • 3 large
    chicken breast halves, skinless and boneless
  • 1 large
  • 1 can(s)
    12 oz evaporated milk
  • 1 c
    cooking oil
  • 4 Tbsp
  • 4 c
    chicken broth
  • 3 Tbsp
    soy sauce
  • 11/2 c
    shredded lettuce
  • 1 bunch
    green onion chopped
  • 1/2 c
    roasted cashews
  • 3-4 c

How to Make Cashew Chicken


  1. After rice is cooked stir in 1/3 of the chopped green onion and 1 Tablespoon soy sauce let sit.
  2. Cut chicken into bite size pieces and add the evaporated milk and egg. Soak chicken in mixture for at least 2 hours or more. Coat chicken with flour add salt pepper to taste and fry till golden brown.
  3. In a pan mix cornstarch with a cup of chicken broth until blended and then add the rest of the chicken broth. Bring it to a light boil and simmer for 5 minutes stirring as it thickens.
  4. In a 9x13 dish spread the rice on bottom and layer with the lettuce and then green onion and then chicken. Pour 3 cups of the sauce over the top and then spread cashews over the top. The extra sauce is just extra to use if you want to.

Printable Recipe Card

About Cashew Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Chinese
Other Tag: Quick & Easy

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