Chinese Restaurant Ginger Cashew Chicken

Name: Chinese Restaurant Ginger Cashew Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 , 2 serving(s)
Ingredients: 3 tablespoons vegetable oil; 4 green onions, sliced; 6 garlic cloves, minced; 2 teaspoons minced fresh ginger; 1 tablespoon flour; 2 boneless skinless chicken breast halves; 2 celery ribs, sliced; 1 cup chicken broth; 3 tablespoons soy sauce; 1 teaspoon dry mustard; 1 tablespoon hoisin sauce; 1 cup roasted cashews; 2 cups broccoli florets, steamed and drained; cooked rice

Submitted by Carol in Cabo

"Posting so I don't lose the recipe, no idea where I got it. I've made it many times and it's the best Chinese Chicken in a town where there are no Chinese restaurants! Some quantities are iffy, the original recipe didn't specify."

Download

photo by Snowpeas

Ready In:: 25mins
Ingredients:: 14
Serves:: 2

ingredients

3 tablespoons vegetable oil
4 green onions, sliced
6 garlic cloves, minced
2 teaspoons minced fresh ginger
1 tablespoon flour
2 boneless skinless chicken breast halves
2 celery ribs, sliced
1 cup chicken broth
3 tablespoons soy sauce
1 teaspoon dry mustard
1 tablespoon hoisin sauce
1 cup roasted cashews
2 cups broccoli florets, steamed and drained
cooked rice

directions

Heat 2 tbs. oil in wok or skillet over high heat. Add onions and cook until tender. Add garlic and ginger and cook until onions are golden brown. Add chicken and celery and cook until chicken is cooked through, about 5 minutes. Transfer to platter.
Add remaining oil. Add flour and stir until turning brown. Mix in broth, soy,and mustard. Boil until thickened. Add in chicken and broccoli, turning to coat. Mix in cashews and cook until heated through.
Transfer to platter and serve with rice.

Questions & Replies

Got a question? Share it with the community!

Reviews

I hate to be the party pooper, but my family said that it just didn't have the sweetness or the zing that my stir fry using the orange-ginger marinade and sauce by la choy. Very disappointed in their review, but not in the recipe, as it seems to be a winner for others and my family is *****VERY***** picky. Thanks! Oh, and if I were to do it again, I'd prob. add some citrus zest (whichever I had on hand) and some sugar or something. mom's diabetic though, so this was enough of a splurge.

SmoochCook
We live in the country and if we want any take away food we have to drive into the city for it and by the time we get it home it is lukewarm. With this recipe I don't have to go into town for my Chinese food. I did add in a red pepper that I sliced and just added the fresh broccoli (and pepper) with the celery. I think that the next time I make this I will add thinly sliced carrots to the mix for additional vegetables. We also have enough leftover food for lunch tomorrow. Thanks for posting a tasty recipe.

Eldeevee
This was really good! Not too spicy, but very savory. I made this with only about 1/4 cup of cashews - I'm watching my calorie intake. Don't forget to add the hoisin sauce when you add the broth, soy and mustard. I truly recommend it.

Snowpeas

RECIPE SUBMITTED BY

Carol in Cabo

Mexico

<p>I am a realtor here in the best place on earth: Cabo San Lucas, Mexico! My husband and I bought a lot here in the early 90's, built a vacaton home here a few years later, and finally moved here full time about 9 years ago. I'm now Broker/Owner of Realty Executives Los Cabos and very active in real estate. I've got the best job in the world! When I'm not working I'm usually playing with our two adorable Boston Terriers (Daisy Fay and Betsey Ross) who are totally spoiled rotten, or cooking. I particularly enjoy trying new recipes with my friend Cindy while our dogs are enjoying a play date.</p>

View Full Profile