“Once again, this is a combination of several recipes. I love Cashew Chicken and have had a hard time finding a good recipe. My husband really liked this alot. This one is a keeper, according to him. Serve this over hot rice along with a steamed vegetable for a perfect meal. This makes plenty of sauce, which we love - no need to double here!”

Ingredients Nutrition


  1. Heat oils in large non-stick pan. Saute chicken pieces along with onion and red pepper. Lightly season chicken with salt and pepper while cooking. Halfway through cooking chicken add 1 teaspoon minced garlic.
  2. While chicken is cooking mix all sauce ingredients in small mixing bowl.
  3. Once chicken is cooked through add sauce ingredients to pan. Bring to a boil.
  4. Mix corn starch and the 2 tablespoons of chicken broth or water in small bowl.
  5. While stirring chicken mixture pour corn starch mixture into pan and bring back to a boil until thickened.
  6. Just before serving take the pan off of the heat and add the cashews and cilantro leaves. Stir in until cilantro leaves are wilted.

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