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Cashew Chicken


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Cashew Chicken 0 Picture


  • 1 lb. Boneless Chicken Breasts
  • Vegetables of your choice (carrots, broccoli, asparagus)
  • 1 C. Cashews
  • 1 C. Cooking Oil
  • Marinade
  • 1 T Soy Sauce
  • 1 T Hoisin Sauce
  • 1 T Sherry (or Rice Wine)
  • 1 T Sesame Oil
  • Black Pepper to taste
  • Essential Stir Fry Sauce
  • 1/4 C. Chicken Broth
  • 2 T Sherry (or Rice Wine)
  • 2 T Soy Sauce
  • 1 T Sesame Oil
  • 2 t. cornstarch
  • 1/2 t. sugar
  • 1/4 t. ground pepper



Step 1

Cut chicken into very thin slices. Place chicken in a bowl with marinade. In small saucepan combine cashews and cooking oil. Place over high heat and still. As soon as nuts turn light golden, drain them saving 3 T of the oil for cooking. Allow nuts to cool to room temperature, then set aside.

Last Minute Cooking:
Place WOK on high heat. Add 1 1/2 T of reserved cooking oil. When oil is hot, add chicken and stir and toss until opaque. Transfer to plate.

Return WOK to high heat. Add 1 1/2 T Oil. When hot, add vegetables and stir fry until softened about 2 minutes. Pour in sauce and return chicken to the WOK. Add cashews and stir and toss until the sauce glazes the food.

Serve over Jasmine Rice


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