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Chicken with Cashews

Chicken with Cashews


This delicious Asian-inspired dish can be served with white rice.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 544 kcal
  • 27%
  • Fat:
  • 42.2 g
  • 65%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 251 mg
  • 10%

Based on a 2,000 calorie diet


  1. In a skillet over medium-high heat, mix butter or margarine and vegetable oil until hot. Add chicken and saute, stirring often, until the chicken turns white. Remove with a slotted spoon and set aside.
  2. In the same skillet, saute onion and peppers. Add the cooked chicken and the cashews and season with salt and pepper, curry powder and sesame oil. Saute for another 2 minutes and serve.
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Cynthia Morrison

We really liked this dish (even my 13 month old!) I modified this recipe a bit. Instead of veg. oil, I used peanut oil (it's all about flavor!) I started by stir-frying garlic (I think stir-frying ginger with the garlic would be a good idea too). As everything was stir-frying together, I added 2 TBS rice vinegar, 4 TBS Curry powder,and 1 tsp. of sugar. I also used brocolli, carrots, and water chestnuts.


I thought this was pretty tasty-except for the amount of oil used-10 tablespoons! I cut it down to about 3-1 tbsp canola oil to cook the chicken, then 1 tbsp to stir fry the veggies. I didn't add a full tbsp of the sesame oil-I feel it's not really needed since it's pretty flavorful. I also would have added a clove or two of garlic and another tsp or so of curry.


I really enjoyed this recipe, you could even adapt it with additional ingredients,my family loves mushrooms so I added this to our dinner. It got great reviews with everyone.