Chinese Cashew Chicken
"A delicious and simple dish. The original method of cooking is in a crock pot, which works great if you plan to eat it later or to take to a potluck, however, one night I didn't have 4-6 hours to wait, so I just threw everything into a large pot and cooked it on the stove in about an hour. Either way, the results were the same ... delicious. I have also substituted shrimp and steamed broccoli, which I cooked separately and added only during the last 10 minutes of cooking. Enjoy."
photo by Karen Elizabeth
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 lb fresh bean sprout
- 2 cups sliced cooked chicken
- 1 (10 3/4 ounce) can cream of chicken soup, undiluted
- 1 cup sliced celery
- 1⁄2 cup chopped green onion
- 1 cup fresh sliced mushrooms
- 3 tablespoons butter
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 cup whole cashews
- crisp rice noodles
- hot cooked rice
directions
- Stove Top Directions:.
- In a large pot, melt butter. Add soup, soy sauce and sesame oil. Stir well to combine.
- Add bean sprouts, chicken, celery, onion, and mushrooms; mix well.
- Cover and cook on medium heat, stirring occasionally for about 1 hour or until vegetables are tender.
- Crock Pot Directions:.
- Combine bean sprouts, chicken, soup, celery, onion, mushrooms, butter and soy sauce in a slow cooker; mix well.
- Cover; cook on Low for 4 to 6 hours.
- Stir in cashews just before serving. Serve over rice and sprinkle with crisp rice noodles.
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Reviews
-
I used Pork Tenderloin for the meat. I seasoned with salt and pepper,quickly sauteed it until no longer pink.(Hubby is sick of chicken),and cream of celery soup instead of chicken. I combined everything and let it come to a boil. Placed in a 9x13 casserole and baked at 350F for 30 minutes. Served over brown rice. It was a big hit. Thanks for such a versatile recipe. -
I don't have a crockpot, so used the stovetop method, very easy! I didn't have chicken already cooked, so I cubed my chicken and cooked it in the butter, before going on from Step 2. I also didn't have bean sprouts, so thinly sliced a baby cabbage in its place. Otherwise, as directed, very simple and delicious for a family supper! I served this with chinese egg noodles, at the familys request! Made for PAC Spring 2009 -
This was wonderful. I cooked it in the crock pot and it was a big hit with my family. Thanks for posting
Tweaks
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I used Pork Tenderloin for the meat. I seasoned with salt and pepper,quickly sauteed it until no longer pink.(Hubby is sick of chicken),and cream of celery soup instead of chicken. I combined everything and let it come to a boil. Placed in a 9x13 casserole and baked at 350F for 30 minutes. Served over brown rice. It was a big hit. Thanks for such a versatile recipe.
RECIPE SUBMITTED BY
Ratalouille
Lindon, 84
