Recipe by Tricia Winterle Jaeger
"Yummy and easy! What more could you want in a recipe?"
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hot pepper sauce
skinless, boneless chicken breast meat - cut into strips
green bell pepper, chopped
1 (8 ounce) can
sliced water chestnuts, drained
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!!
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.
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.
Added hoisin sauce. Replaced green peppers with julienned carrots and green beans. Delicious.
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.
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
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Cashew Chicken with Water Chestnuts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 369
** Calories from Fat: 178
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