Easy Cashew Chicken

    Easy Cashew Chicken

    (65)
    29saves
    30min


    64 people made this

    About this recipe: This quick and easy Chinese chicken recipe couldn't be tastier. It's ready and on the table in just 15 minutes. Serve with steamed or fried rice for a family friendly meal that everyone will love.

    Ingredients
    Serves: 6 

    • 4 tablespoons vegetable oil
    • 280g diced chicken meat
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 750ml chicken stock
    • 2 tablespoons soy sauce
    • 120g chopped celery
    • 1 (225g) tin bamboo shoots, drained and diced
    • 1 (225g) tin water chestnuts, drained and diced
    • 5 tablespoons cornflour
    • 125ml cold water
    • 140g cashews

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat oil in a large frying pan over medium high heat. Saute chicken until it turns white, then season with salt and pepper and add stock, soy sauce, celery, bamboo shoots and water chestnuts. Cover frying pan, reduce heat to low and simmer for 5 minutes.
    2. Beat cornflour and water together in a small bowl, then blend into frying pan mixture and heat through until thick and bubbly. Sprinkle with cashews and serve.
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    Reviews & ratings
    Average global rating:
    (65)

    Reviews in English (65)

    by
    89

    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!  -  10 Jan 2008  (Review from Allrecipes US | Canada)

    by
    24

    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!!  -  28 Feb 2002  (Review from Allrecipes US | Canada)

    by
    17

    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!  -  27 Sep 2005  (Review from Allrecipes US | Canada)

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