Cashew Chicken

Amy Herald




★★★★★ 2 votes

20 Min
10 Min


  • 1 lb
    boneless, skinless chicken breast
  • 1 c
    carrots, peeled & diced into small cubes
  • 1 c
    celery, diced into small cubes
  • 1 bunch
    green onions, sliced thinly
  • 1 can(s)
    sliced water chesnuts, drained
  • 2 c
    chicken broth
  • 3 Tbsp
    soy sauce
  • 1 clove
    garlic, minced
  • 3 Tbsp
    peanut oil
  • 3 Tbsp
    cornstarch, mixed with 1/4 c. water
  • 1/8 tsp
  • 1/8 tsp
    white pepper
  • 1/2 c
    unsalted cashews, toasted

How to Make Cashew Chicken


  1. Slice chicken across the grain into very small, thin, strips.
  2. heat 3 Tbsp. peanut oil in wok. Add chicken and garlic; stir-fry 5 minutes or until done.
  3. Add soy sauce and celery and carrots; sweat for 1 minute, tossing occasionally.
  4. Add waterchesnuts and snow peas and stir-fry for 30 seconds.
  5. Mix cornstarch with chicken broth, salt & pepper; Add to stir-fry and and simmer until thickened, stirring occasionally. Serve over white rice.

Printable Recipe Card

About Cashew Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian

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