Cashew Chicken II

Cashew Chicken II

45 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Gweneth
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

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.

Share It

Reviews (45)

Rate This Recipe
MYLEEN
72

MYLEEN

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
22

CARRIEZ

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

NANCYH

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!

More Reviews

Similar Recipes

Cashew Crusted Chicken
(176)

Cashew Crusted Chicken

Thai Cashew Chicken
(79)

Thai Cashew Chicken

Authentic Thai Cashew Chicken
(69)

Authentic Thai Cashew Chicken

Springfield Style Cashew Chicken I
(80)

Springfield Style Cashew Chicken I

Cashew Chicken I
(36)

Cashew Chicken I

Cashew Chicken Casserole
(39)

Cashew Chicken Casserole

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cashew Chicken I

>

next recipe:

Cashew Chicken Stir Fry