Great! Extra points for being easy! I used fresh ginger, cut back on the soy sauce, and added some red pepper flakes. Otherwise made as written, and it turned out really good. Thanks for the recipe! :)

Very good, the husband and I liked it very much. Great for using the leftover chicken from the whole chicken in the crockpot.

I added a small carrot but followed the recipe other than that and it was great. The ginger was just the right amount and I used Sriacha hot sauce that was the perfect amount. The cornstarch helps the sauce get thick and coats the veggies and chicken. The prep takes longer than the cooking. Oh, don't forget to cook the rice beforehand.

A very good recipe. Feel free to add or subtract ingredients depending on your taste. I served this on top of thin Japanese egg noodles and it was a hit!

This was a hit with my family. My daughters actually asked for seconds. I added broccoli and mushrooms.

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.

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!

Tried this recipe for dinner. Very good. Just as good as the Chinese resturants. I used celery instead of green peppers and I used half coconut milk and half water to cook my rice. Will definately cook this again and again.

This recipe sounded so good...I doubled it for dinner tonite. It was so salty that I could hardly eat it! If I ever make it again, I will use reduced sodium soy sauce and not double it. The chicken broth was 25% less sodium already. Even if I hadn't doubled the recipe, it still would have been salty.

SO delicious. I also added garlic to chicken during the initial cooking, and used zucchini instead of green pepper because that's all I had on hand. It still turned out great!

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

This recipe is pretty good. I am not a fan of Chinese food, but the family liked it. I did not add bell pepper and I think it needs less onion. Good recipe!!

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 recipe was spot on! I added in a handful of snow peas and decreased the peppers and water chestnuts by half. It was absolutely delicious!

Nice! This dish really delivered. Spice was just right and the flavor was perfect. This is definitely going into the recipie box. In fact I think I'm going to make it again next week!

Great! just as others said, its as good and better than most Chinese restaurants. I used tempeh instead of chicken, too much soy sauce though, and could go more spicy.

I LOVE THIS RECIPE!! I made a couple changes though to satisfy the husband.....I added broccoli and bamboo shoots and omitted the onion and green pepper. I also cooked the chicken with garlic. YUMMOH!! I highly recommend this recipe! Thank you Tricia for sharing!