Cashew Chicken with Water Chestnuts Recipe -
Cashew Chicken with Water Chestnuts Recipe
  • READY IN 40 mins

Cashew Chicken with Water Chestnuts

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    15 mins

    40 mins


  1. Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
  2. Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, and water chestnuts. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.
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Reviews More Reviews

Most Helpful Positive Review
May 08, 2008

This was wonderful! It tasted better than the take-out we get! I did make a few minor changes. I cooked my chicken in olive oil with a dash of sesame oil, added 2 celery stalks to the veggies, added 1 tsp. minced garlic, and subbed 3/4 tsp. fresh grated ginger for the ground ginger. This is the best Chinese food recipe we have tried yet from this site. Thanks Tricia!!

Most Helpful Critical Review
Jun 17, 2012

For the veggies I used a red bell pepper, onion, and zucchini. This was good but I found the sauce to be a bit bland.

Jul 16, 2008

This is an excellent recipe for Cashew Chicken Lovers! I omitted the hot sauce and added 2 Tablespoons Hoisin (which is a sweeter sauce found in a jar in the International isle or near Chinese / Asian foods of your local grocier) in its place. I did add a small bit of sauteed garilc and onion and it was delish! Served over white rice.

Jun 08, 2008

Added hoisin sauce. Replaced green peppers with julienned carrots and green beans. Delicious.

Jun 06, 2008

Tremendous recipe! I cannot believe how well this turned out. This dish is a comfort food for me and I am so enthused that I can make this successfully at home instead of trekking out and about for it. Here are a few alterations I tried: -Added 1 TBS peanut butter (all I had on hand was crunchy), ~1/4 c. cashews and some freshly minced garlic to the chicken. -Substituted 4 stalks of chopped celery for the bell pepper. -Added more freshly minced garlic to the veggies. -Used sesame oil. -Substituted chili flakes for the hot pepper sauce. -Garnished with green onions. I chose to pair the dish with wilted green cabbage and bok choy (sesame oil, garlic, salt) and coconut jasmine rice. Yum yum! Happy eating! I impatiently wait for a hungry pocket to form in my belly so I can go back for seconds.

Jan 22, 2009

Very good. I added a little garlic and a dash of sesame oil. Make sure you rinse the water chestnuts before adding to get rid of the 'tinny' taste they sometimes have.

Mar 24, 2009

This was amazing! I did make a few modifications, i added 2T hoisin sauce, an extra tablespoon soy and 1T sugar to the sauce. When browning the chicken i sprinkled it with ginger and garlic powder and I also loaded it with extra veggies. I added 1c chopped zucchini, 1c chopped celery, 1c chopped green beans and instead of onions i used green onions. This turned out great, even better than take out! Great over brown rice

Jul 04, 2008

I would give this recipe a 4.5. Very delicious, and I will be making it again. I served it on top of white rice, and I also added garlic to the chicken and omitted the hot pepper sauce. Besides that, I kept everything the same. Great taste!


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  • Calories
  • 369 kcal
  • 18%
  • Carbohydrates
  • 22.1 g
  • 7%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 19.8 g
  • 30%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 27.2 g
  • 54%
  • Sodium
  • 892 mg
  • 36%

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

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