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Cashew Chicken with Ginger

There are lots of recipes for cashew chicken, but my family thinks this one stands alone. We love the flavor from the fresh ginger and the crunch of the cashews. Another plus is it's easy to prepare. —Oma Rollison, El Cajon, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 2 tablespoons cornstarch
  • 1 tablespoon brown sugar
  • 1-1/4 cups chicken broth
  • 2 tablespoons soy sauce
  • 3 tablespoons canola oil, divided
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/2 pound sliced fresh mushrooms
  • 1 small green pepper, cut into strips
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1-1/2 teaspoons grated fresh gingerroot
  • 4 green onions, sliced
  • 3/4 cup salted cashews
  • Hot cooked rice

Directions

  • Mix first 4 ingredients until smooth. In a large skillet, heat 2 tablespoons oil over medium-high heat; stir-fry chicken until no longer pink. Remove from pan.
  • In same pan, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper, water chestnuts and ginger until pepper is crisp-tender, 3-5 minutes. Stir broth mixture and add to pan with green onions; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes.
  • Stir in chicken and cashews; heat through. Serve with rice.
Nutrition Facts
3/4 cup chicken mixture: 349 calories, 19g fat (3g saturated fat), 64mg cholesterol, 650mg sodium, 18g carbohydrate (6g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 3 fat, 1 starch.

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Reviews

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Average Rating:
  • Allison
    Apr 5, 2020

    This is a staple recipe in our house now. Very good. Made changes....replaced peppers with broccoli chunks. Used canned mushrooms in place of fresh. Used ginger paste instead of fresh ginger and doubled the amount. Could use onions in place of green onions. Added canned baby corn and bamboo shoots. Cooked in sesame oil.

  • Finnsterbaby
    Nov 12, 2019

    No comment left

  • lindamordarski
    Apr 9, 2019

    My family loved it!!

  • pollytaylor
    Mar 26, 2019

    This was ok but way too bland compared to what Ive had in Chinese restaurants. If I make it again I will be adding plenty of garlic powder and some cayenne pepper and anything else that appeals to me.

  • B
    Mar 24, 2019

    Made this for my family...picky eaters, so no mushrooms, otherwise followed the recipe. I found it to be bland and used more soy and some garlic when sautéing the veggies. I’d make it again, maybe using bamboo shoots, garlic, more ginger and add more broth to make more sauce. Still tasty and the kiddos liked it.

  • Susie77
    Mar 21, 2019

    What a quick, easy, and delicious entree! If sodium is an issue for you, you can try using low-sodium soy sauce. I used regular soy sauce, added a pinch of red pepper flakes to please Mr. LikeItSassy, and swapped the green pepper for snow peas. It tastes even better for lunch the next day.

  • Lori
    Feb 17, 2019

    I followed the suggestion of one of the other reviewers and pre-marinated the chicken, but only had time for an hour. I also replaced the bell pepper with snow peas, as we're not big on bell pepper, replaced the soy sauce with low sodium Tamari (gluten free) and replaced the cornstarch with arrowroot powder (dairy free). Oh yeah, and because we looove ginger, I doubled that. Really good and easy. Family loved it!

  • dlynsmith9
    Feb 15, 2019

    This was a very easy and satisfying recipe. We can't eat green peppers, for I put diced carrots. I really liked the sweet and salty flavor.

  • Realtytrainer
    Jan 14, 2019

    It was very good. My husband really liked it and he is difficult to lease. Next time I will add snow peas to the mix. Also, we used less salt soy and needed to add more.

  • wcjack
    Apr 1, 2018

    Made the recipe as shown but added dry Asian noodles along with the rice. I used a 'less salt soy and it was delicious... as good as our favorite Asian restaurant.....Will make again for sure.