• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Cashew Chicken

  • Recipe Submitted by on

Category: Main Dish, Chinese

 Ingredients List

  • 6 Chicken breast halves;
  • -skinned
  • 1/4 c Soy sauce
  • 2 tb Cornstarch
  • 1/2 ts Sugar
  • 1/2 ts Salt
  • 1/4 c Salad oil
  • 1/3 c Cashews, oil-roasted
  • 1/2 lb Snow peas; strings removed
  • 1/2 lb Mushrooms; sliced
  • 1 c Chicken broth
  • 2 cn Bamboo shoots; drained and
  • -slivered
  • 4 Green onions; cut into thin
  • -sliver


Rinse chicken and pat dry. Cut each piece crosswise into 1/8-inch thick
slices; then cut slices into 1-inch squares. Set aside. In a small bowl,
stir together soy sauce, cornstarch, sugar, and salt; set aside. Place a
wok or wide frying pan over medium-high heat. When pan is hot, add 1
tablespoon of the oil. When oil is hot, add cashews and cook, stirring,
until lightly browned; remove with a slotted spoon and set aside. Add
remaining 3 tablespoons oil to pan. When oil is hot, add chicken and cook,
stirring, until no longer pink. Add pea pods, mushrooms, and broth. Cover
and simmer for 2 minutes. Add bamboo shoots; then stir soy sauce mixture
and add to pan. Cook, stirring, until sauce is thickened; then summer
uncovered, for 1 minute. Add onions; stir until combined. Transfer to a
large serving dish and sprinkle with cashews. Makes 6 to 8 servings.

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