Cashew Wok Chicken

Name: Cashew Wok Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1/2 cup chicken broth; 1 tablespoon cornstarch; 3 tablespoons soy sauce; 1/2 teaspoon ground ginger; 1/2 teaspoon red pepper sauce; 2 tablespoons vegetable oil; 1 lb boneless skinless chicken breast, cut into 1 inch pieces; 1 large green bell pepper, cut into 1 inch pieces; 1 medium red onion, cut into 1 inch pieces; 1 (8 ounce) can sliced water chestnuts, drained; 1 (4 ounce) can mushrooms, drained; 1 cup dry-roasted cashews; 2 green onions, sliced

Submitted by Miss V

"Since making this recipe, I never order it out. This is so much better than any chicken cashew I have tried at a restaurant."

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photo by Pamela

Ready In:: 40mins
Ingredients:: 13
Serves:: 6

ingredients

¹⁄₂ cup chicken broth
1 tablespoon cornstarch
3 tablespoons soy sauce
¹⁄₂ teaspoon ground ginger
¹⁄₂ teaspoon red pepper sauce
2 tablespoons vegetable oil
1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 large green bell pepper, cut into 1 inch pieces
1 medium red onion, cut into 1 inch pieces
1 (8 ounce) can sliced water chestnuts, drained
1 (4 ounce) can mushrooms, drained
1 cup dry-roasted cashews
2 green onions, sliced

directions

Mix broth, cornstarch, soy sauce, ginger and pepper sauce.
Heat wok or large skillet.
Add 1 tbsp of the oil and coat the surface.
Add chicken and stir-fry till done.
Remove chicken; set aside and keep warm.
Add remaining 1 tbsp oil to wok or skillet.
Add bell pepper, onion, water chestnuts and mushrooms; stir-fry 4 to 5 minutes.
Add cornstarch mixture to vegetables.
Cook and stir about 1 minute or until sauce thickens.
Stir in chicken and cashew coating them with the sauce.
Garnish with green onions.
Serve with rice.

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Reviews

I agree this is a wonderful recipe -- quick prep, great taste and don't skimp on the cooked onion -- but it comes almost word for word from Betty Crocker's New Cookbook (1996). And canned mushrooms, who are we kidding? Give credit where it's due.

Josh Indiana
It turned out great only changes I made I used fresh mushrooms and added one chayote for additional vegetables and a little bit of sesame oil also soaked and rinsed salted cashews

george w i.
Tastes better than restaurant cashew chicken and way less greasy. I will be making this again. Thanks.

buckybear206
Very very good recipe, and so totally easy. I was pleasantly surprised by the ease of preparation and I couldn't believe how much this recipe yields. Lots of yummy leftovers which will be finished with a quickness. We were really impressed with the final result- the taste was truly splendid, and it was such an enjoyable meal. Loved it- thank you so much for sharing!

MrsMM
My friend brought this recipe to my attention and I'm glad she did. This is a delicious meal and so visually stunning. Thanks for sharing this :)

Pamela

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RECIPE SUBMITTED BY

Miss V

I grew up in a small town in southwest Virginia but have now settled down in the mountains of Tennessee. I have also lived in Oklahoma, Texas, Alaska and Washington. Throughout the years, I have met lots of wonderful people and made some great lifelong friends who share my love for cooking. I always enjoy all the new dishes that my friends and family share with me. I love to entertain and have friends and family over and they love to come and eat!! My kitchen is always open with good food and warm conversation! My motto is: The recipe that is not shared with others will soon be forgotten; but when it is shared, it will be enjoyed by future generations.

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