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."
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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.
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.
* 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
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