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!

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.

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.

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.

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.

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.

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.

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.

No flavor. My husband actually said, I have no interest in eating this again. He eats everything!!!!!

Overall simple and tasty. I went a bit heavy on the garlic and really made a difference. Served with white rice, and made WAY more than 6 servings!

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.

This was very bland. However, I think the recipe could improve by adding garlic and onions to the mix. I gave it a three because my little ones gobbled up rice with the sauce and wanted more. Plus, it is super easy to make. Otherwise, I think I would have rated it a 1 or 2.

Family Loved it!

I tried this dish tonight and we loved it. I added onion and garlic to the recipe and omitted the bamboo shoots.

This is a wonderful and easy recipe! I made it over the campfire first and have since made it many times at home. It is a favorite!

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!