Cashew Chicken II Recipe - Allrecipes.com
Cashew Chicken II Recipe
  • READY IN 30 mins

Cashew Chicken II

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. 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.
  2. 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 More Reviews

Most Helpful Positive Review
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!

 
Most Helpful Critical Review
Jun 23, 2003

Very bland, would not make it again.

 
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!!

 
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!

 
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

 
Jun 23, 2003

This lacked the lightness and spiciness of traditional Chinese food, and was heavy on the cornstarchy sauce.

 
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.

 
Jun 04, 2006

Does need garlic and onions. I put celery,onoin, and water chestnuts. I might add baby corn another time. Overall very good. Perhaps a touch more soy sauce.

 

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Nutrition

  • Calories
  • 354 kcal
  • 18%
  • Carbohydrates
  • 20.9 g
  • 7%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 23.1 g
  • 36%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 17.7 g
  • 35%
  • Sodium
  • 747 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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