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Cashew Chicken


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Rate this recipe 5/5 (1 Votes)
Cashew Chicken 1 Picture


  • 6 Boneless, skinless chicken breast halves
  • 1/4 C soy sauce
  • 2 T cornstarch
  • 1/2 t sugar
  • 1/2 t salt
  • 1 T oil
  • 4 oz cashew nuts
  • 3 T oil
  • 2 pkgs frozen Chinese pea pods
  • 1/2 lb fresh mushrooms, sliced
  • 1 C chicken stock
  • 1 8 oz can water chestnuts, drained
  • 4 green onions, sliced


Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

Cut Chicken into bite-sized pieces.
Mix soy sauce, cornstarch, sugar and salt until well blended.
In skillet or wok heat 1T oil.
Add nuts and cook 1 minute until brown, remove from pan.
Add remaining oil and heat, add chicken pieces and cook until chicken turns opaque.
Stir in peas, mushrooms, and stock.
Cover and simmer 2 minutes.
Add chestnuts and soy sauce mixture.
Cover and cook until sauce is thick.
Uncover and cook 1 minute.
Mix in onions and sprinkle with nuts.
Serve with rice.

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