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Cashew Chicken II
SUBMITTED BY:
Gweneth
"Diced chicken simmered with the Asian flavors of soy sauce, bamboo shoots and water chestnuts and topped with cashews, of course! This is a delicious and easy recipe, perfect for families on the go, like mine."
RECIPE RATING:
Read Reviews
(38)
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PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/4 cup vegetable oil
2 cups diced chicken meat
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups chicken broth
2 tablespoons soy sauce
1 cup chopped celery
1 (8 ounce) can bamboo shoots, drained and diced
1 (8 ounce) can water chestnuts, drained and diced
1/3 cup cornstarch
1/2 cup cold water
1 cup cashews
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DIRECTIONS
Heat oil in a large skillet over medium high heat. Saute chicken until it turns white, then season with salt and pepper and add broth, soy sauce, celery, bamboo shoots and water chestnuts. Cover skillet, reduce heat to low and simmer for 5 minutes.
Beat cornstarch and water together in a small bowl, then blend into skillet mixture and heat through until thick and bubbly. Sprinkle with cashews and serve.
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REVIEWS
Reviewed on Oct. 18, 2003 by CARRIEZ
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CARRIEZ
Oct. 18, 2003
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!!
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9 users found this review helpful
Ok I read all the reviews. So I was prepared to "Carrie-fy" the recipe! I only used about 2...
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Reviewed on Jun. 23, 2003 by Chris
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Chris
Jun. 23, 2003
Very bland, would not make it again.
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6 users found this review helpful
Very bland, would not make it again.
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Reviewed on Jun. 23, 2003 by
BARNKITTY
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BARNKITTY
Jun. 23, 2003
This was a little disappointing to me. I thought it very bland, both visually and taste-wise. I have another recipe for cashew chicken that I like better than this one, so probably won't make this again.
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5 users found this review helpful
This was a little disappointing to me. I thought it very bland, both visually and taste-wise....
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Reviewed on Jun. 23, 2003 by MARK_HOBEN
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MARK_HOBEN
Jun. 23, 2003
Super easy recipe... I prefer spicier foods, but this had a nice chicken/cashew flavor. I started with FROZEN chicken and still had it together in about 40 minutes. We're adding this one to our regular rotation.
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5 users found this review helpful
Super easy recipe... I prefer spicier foods, but this had a nice chicken/cashew flavor. I...
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Reviewed on Jun. 23, 2003 by Kathy
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Kathy
Jun. 23, 2003
This lacked the lightness and spiciness of traditional Chinese food, and was heavy on the cornstarchy sauce.
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5 users found this review helpful
This lacked the lightness and spiciness of traditional Chinese food, and was heavy on the...
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Reviewed on Sep. 27, 2005 by
NANCYH
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NANCYH
Sep. 27, 2005
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!
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4 users found this review helpful
This was a great cashew chicken! I've never been able to make a sauce on a chinese chicken...
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Reviewed on Jun. 23, 2003 by KCTREY76
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KCTREY76
Jun. 23, 2003
Dish was very runny and probably meant to be served over rice. I'd suggest less broth or a little more cornstarch. Also, flavor was fairly bland. Easy dish to make, but I probably won't try it again.
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4 users found this review helpful
Dish was very runny and probably meant to be served over rice. I'd suggest less broth or a...
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Reviewed on Jun. 23, 2003 by M3AGAN
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M3AGAN
Jun. 23, 2003
everyone who tried this said it definitely needed more soy sauce. was rather bland without extra salt added. otherwise, very yummy.
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4 users found this review helpful
everyone who tried this said it definitely needed more soy sauce. was rather bland without...
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Reviewed on Jun. 23, 2003 by SITKA
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SITKA
Jun. 23, 2003
With the Soy Sauce and the chicken broth, I found the recipe far too salty using the full 1 teaspoon of salt
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4 users found this review helpful
With the Soy Sauce and the chicken broth, I found the recipe far too salty using the full 1...
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Reviewed on Jan. 10, 2008 by
MYLEEN
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MYLEEN
Jan. 10, 2008
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!
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3 users found this review helpful
This was a tasty recipe, but I did a few additions that will definitely perk this up. Instead...
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