Tuesday, October 25, 2011

Cashew Chicken

Oh my, this is SO good!!!
I received this recipe years ago from a friend.  When I first made it for my family, they loved it!  Often now,  it's a request for a birthday dinner.  It's seems like a long list of ingredients, but the important thing to remember is to have everything cut, mixed & ready to go.  It then goes together rather quickly.  I don't have a wok any more & do this instead in an electric skillet.  After it's finished, I then turn it down to "low" & it can wait until we're ready to eat.  I hope you give it a try! 

I've adapted this recipe & broken it down into parts:

4 skinless, boneless chicken breast halves
1 egg white
1 teaspoon cornstarch
1 teaspoon soy sauce
dash of pepper

1 large green pepper (I prefer the color & flavor of red)
1 medium onion
1 Tablespoon cornstarch
1 Tablespoon water
1 Tablespoon soy sauce

1 teaspoon finely chopped gingerroot (I use dried gingerroot from Penzey's)
2 Tablespoon vegetable oil
1 Tablespoon Hoisin sauce
2 teaspoons chili paste
1/4 cup chicken broth
1 cup salted cashews
2 Tablespoons chopped green onions (with tops)

Cut chicken into 3/4" cubes.  Mix egg white, 1 t. cornstarch, 1 t. soy sauce & the pepper in a bowl; stir in the chicken.  Cover & refrigerate for 20 minutes (I often let it sit in the fridge for a few hours.).

Cut the green pepper into 3/4" pieces.  Cut onion into 8 pieces.  Mix the 1 T. cornstarch, the water & 1 T. soy sauce & set this aside to be used later.

Heat wok (in my case, an electric skillet) until 1-2 drops of water bubble & skitter when sprinkled in wok.  Add 2 T. vegetable oil; rotate wok to coat side.  Add chicken to wok & stir-fry until chicken turns white.  Remove chicken from wok to a platter.

Add onion pieces & gingerroot to work; stir-fry until gingerroot is light brown.  Add 2 T. vegetable oil; rotate wok to coat side.  Add chicken, green pepper, Hoisin sauce & chili paste; stir-fry 1 minute.  Stir in chicken broth; heat to boiling.  Stir in cornstarch mixture that you had set aside; cook & stir until thickened, about 20 seconds.  Stir in cashews & green onions.

NOTE:  I keep this on low in the electric skillet until serving time.  I serve this over brown rice.

Makes 5 servings

I'm sharing with:


  1. YUMMY! Chicken and cashews, a very tasty combo!
    Thanks for the tip of having everything together and ready to go!

  2. Your cashew chicken looks really good, but I just saw the red velvet brownies below. NOW you're talking! I'm headed to copy your recipe for them, too. Thanks for visiting from Wow Us Wednesday.

  3. This looks so good!! I have never been able to make anything remotely Asian at home as I can never get the seasoning right, but I have to try this!! It's one of my favorite dishes. Thanks for stopping by and for entering the giveaway!!

  4. An awesome dish!I have always loved pepper in my chicken and your dish with cashews in it sounds yummy:)Thanks for the recipe!

  5. My printer is humming away, happily printing off this recipe...thanks for sharing it!

    All I need to go buy is the chicken, a red pepper (used the last green one from our garden last night) and some cashews! Everything else I have on hand. I hope to try making it this coming week. It is always one of my favorite Chinese carry-out dishes.


  6. Kitty, this Cashew Chicken looks delicious, we would really enjoy this recipe. Thank you so much for sharing with Full Plate Thursday and come back soon!
    Miz Helen


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