Cashew Chicken with Water Chestnuts

Cashew Chicken with Water Chestnuts

120
Tricia Winterle Jaeger 435

"Yummy and easy! What more could you want in a recipe?"

Ingredients

40 m {{adjustedServings}} servings 369 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 892 mg
  • 36%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
  2. Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, and water chestnuts. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

120
  1. 153 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This was wonderful! It tasted better than the take-out we get! I did make a few minor changes. I cooked my chicken in olive oil with a dash of sesame oil, added 2 celery stalks to the veggies...

This is an excellent recipe for Cashew Chicken Lovers! I omitted the hot sauce and added 2 Tablespoons Hoisin (which is a sweeter sauce found in a jar in the International isle or near Chinese ...

Added hoisin sauce. Replaced green peppers with julienned carrots and green beans. Delicious.