Recipe 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
diced chicken meat
ground black pepper
1 (8 ounce) can
bamboo shoots, drained and diced
1 (8 ounce) can
water chestnuts, drained and diced
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!
Very bland, would not make it again.
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!!
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!
With the Soy Sauce and the chicken broth, I found the recipe far too salty using the full 1 teaspoon of salt
This lacked the lightness and spiciness of traditional Chinese food, and was heavy on the cornstarchy sauce.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cashew Chicken II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 354
** Calories from Fat: 208
Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.
We're counting down from now until Thanksgiving with a great pie every day. Join the fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Turn leftover chicken into delicious cashew chicken.
Discover a healthier version of spicy orange chicken.
Discover a terrific shortcut to flavorful Italian-inspired baked chicken breasts.