Reviewed: Mar. 3, 2011

Not sure about this one! I added about 4 garlic cloves when cooking the chicken. Also, I added extra soy sauce, seasme seed oil and garlic salt to the sauce. It was pretty good after that, but definitely not one of my favorites!

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Reviewer:

ericksonpad

Reviewed: Feb. 11, 2011

Not bad at all... I used sesame oil instead of vegetable oil and added some garlic. We loved it!

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Reviewer:

scullen246

Reviewed: 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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Reviewer:

MYLEEN

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Toronto, Ontario, Canada

Reviewed: Dec. 30, 2007

Just like I get at China Garden! One thing I would recommend is either to purchase raw cashews, or rinse off the salted ones, as with the salt, soy sauce and chicken broth, salted cashews would be WAY too salty.

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Reviewer:

Regina Hitchcock

Reviewed: Dec. 11, 2007

I should have consulted the reviews again before cooking. Followed the recipe exactly, and it was good but very bland. Additional vegetables would have helped.

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Reviewer:

Sue

Cooking Level: Intermediate

Home Town: Tallahassee, Florida, USA

Reviewed: Nov. 8, 2007

Very easy and good. It made 8 servings but we ate them all! I edited by doubling the soy sauce, only used 2 cans of broth, steamed some frozen stir fry vegetables, then added to the sauce, and added red pepper flakes. Served over brown rice.

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Reviewer:

JESSICA

Cooking Level: Beginning

Living In: Minneapolis, Minnesota, USA

Reviewed: Jun. 29, 2007

My husband and I found this to be absolutely delicious. It's so versatile to. I added a few more veggies, and even tried it with ground turkey, and minced crab on two seperate occasions. a definite keeper in my kitchen.

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Reviewer:

Chef Dasma

Cooking Level: Professional

Home Town: Ozone Park, New York, USA

Living In: Queens, New York, USA

Reviewed: Feb. 16, 2007

Fantastic recipe, although I left out the celery. I am not a skilled cook, but this was EASY and my super-picky guy loved it. Next time I would like to try another liquid than the chicken broth, maybe lemon, pineapple juice or peanut buttery sauce too.

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Reviewer:

Cowgirl Heidi

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Oct. 24, 2006

Less oil, more soy sauce, more water chestnuts, more pepper, added garlic. Served with white rice, this made about 8 servings and was pretty tasty and well-received at our house. One word of caution: when refrigerated and then reheated, the cornstarch sauce tends to get a bit thick and gloppy (as cornstarch does). Although this doesn't really affect the taste greatly, the visual effect can be less than pleasing.

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Reviewer:

MARIESI

Cooking Level: Expert

Reviewed: Aug. 27, 2006

It was kinda bland so I kept adding soy sauce, hoping to add some taste. The consistancy was much like a thick soup, rather than your typical cashew chicken. Not a favorite.

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