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Cashew Chicken II

Cashew Chicken II

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Gweneth

Diced chicken simmered with the Asian flavors of soy sauce, bamboo shoots and water chestnuts and topped with cashews, of course! This is a delicious and easy recipe, perfect for families on the go, like mine.

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Nutrition

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  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 747 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a large skillet over medium high heat. Saute chicken until it turns white, then season with salt and pepper and add broth, soy sauce, celery, bamboo shoots and water chestnuts. Cover skillet, reduce heat to low and simmer for 5 minutes.
  2. Beat cornstarch and water together in a small bowl, then blend into skillet mixture and heat through until thick and bubbly. Sprinkle with cashews and serve.
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Reviews

MYLEEN
77
1/10/2008

This was a tasty recipe, but I did a few additions that will definitely perk this up. Instead of doubling the soy sauce like other reviewers, I added Oyster Sauce (about 2 tbsp.). I am Asian, and oyster sauce is used substantially in brown sauces. I did not add as much broth, but eyeballed the amount of liquid I wanted as a sauce. I also used maybe 3 tbsp. of cornstarch and that was thick enough. Also, I added chopped garlic in the oil first and fried the chicken. Then I seasoned with salt, pepper and onion powder for an extra kick. I also added some chopped green onion (scallions) with the celery. The textures were wonderful and the taste sensational. If you finish the sauce with a few drops of sesame oil, it will taste as authentic as a real Chinese restaurant!

CARRIEZ
23
10/18/2003

Ok I read all the reviews. So I was prepared to "Carrie-fy" the recipe! I only used about 2 tbs of oil, 3/4 c of broth, bean sprouts instead of bamboo shoots(yuck), and I totally omitted the water cornstarch mix. (I did that cuz who needed it with the cut down liquid?) I also used some crushed garlic with the oil and I used garlic pepper and garlic salt instead of plain salt and pepper. We all ate it we all liked it. I will make it again. Thanks for posting it!!

NANCYH
14
9/27/2005

This was a great cashew chicken! I've never been able to make a sauce on a chinese chicken dish that I liked. I pretty much cut the recipe in half since there is only two of us-used one can of chicken broth and a whole can of water chestnuts. I included some larger slices of onion like you get at the restaurants-I let those simmer/cook in the sauce until soft. Plus, I used Tamari sauce instead of soy. The flavor was wonderful! Will keep this recipe handy!