Ginger Chicken with Cashews

Ginger Chicken with Cashews

11
Colleen 0

"Inspired by some other stir-fry experiments, this is an attempt to recreate a Chinese takeout favorite from a restaurant I no longer live close to. Other veggies can be added as you like."

Ingredients

40 m {{adjustedServings}} servings 387 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 37.5 g
  • 75%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 1359 mg
  • 54%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl.
  2. Combine 1/4 cup cornstarch, 1 1/2 teaspoons ground ginger, and curry powder in a large, sealable plastic bag and shake to mix. Add the chicken to the bag and toss until well coated.
  3. Heat the olive oil and sesame oil in a wok or large skillet over high heat. Cook and stir the chicken in the hot oil until golden brown, 3 to 5 minutes. Add the green onions and bell pepper to the pan, cooking another 2 to 3 minutes. Stir the sauce mixture into the chicken and vegetable mixture; reduce heat to medium. Sprinkle sesame seeds over the dish and bring to a boil; allow to boil until the sauce thickens, 3 to 5 minutes. Remove from heat; add cashews and toss to serve.
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Reviews

11
  1. 16 Ratings

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Let's start by saying that there isn't any left in my family of three. But..It's as salty as a salted salt stick from Salty the salted sailor. I think that's just way too much soy sauce mixed wi...

I thought this was delicious. I only gave it four stars because I changed some things. I used hoisin sauce instead of soy sauce. Hoisin sauce has soy sauce in it but tastes better than soy sauce...

I'm giving this 4 stars because we all liked it and that's including a 7 & 4 year old. I do agree that it's too salty as is though. Next time I will use low sodium soy or broth and add some garl...