Reviewed: Mar. 28, 2009

My boyfriend loved this but I didn't care for it. I thought the peanut oil was too overpowering. It wasn't anything like cashew chicken at a chinese restaurant and he agreed that he likes that kind better. But he ate all of it!

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RichelleB

Cooking Level: Intermediate

Home Town: Spencerville, Ohio, USA

Living In: Lima, Ohio, USA

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Reviewed: Jan. 26, 2009

This is an easy and fabulous dish. My whole family loved it. I did eliminate the oil at the end, as others said it was too oily. I only used three tablespoons for sauteeing the chicken. It was perfect. I served it with couscous.

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megan

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Reviewed: Oct. 22, 2008

Very good!!! I didn't have cashews, so I used almonds and used 2 cloves of garlic (just because I am a garlic junkie!)...EXCELLENT! Definitely will make again...somehow between me, my boyfriend, and my daughter we wiped out the entire meal...my son was at band practice and had to heat up spaghetti-o's! His loss!

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terripostlewate

Cooking Level: Intermediate

Home Town: Hot Springs, Arkansas, USA

Living In: Conway, Arkansas, USA

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Reviewed: Oct. 12, 2008

Tried Oct 12/08...too much fat,not very flavourful

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Jan Edwards

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Reviewed: Jul. 8, 2006

I made this recipe tonight for dinner and it was a hit. I found it to be a little oily for me, but I would make it again. Nice soft flavor.

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Peachez

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Reviewed: Feb. 25, 2006

Quick, easy, delicious!

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DerekW

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Reviewed: Aug. 23, 2005

this recipe was EXCELLENT it was like something you would order in a restaurant. Were tasty- i will keep this recipe and use again and again.

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Danielle

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Reviewed: Jul. 16, 2005

I agree with the other reviews, it was tasty but too greasy. My husband thought it was good, but didn't think it tasted like cashew chicken should.

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KRISTARAE1

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Reviewed: Oct. 12, 2004

It was super easy to make and some of the best cashew chicken I've had.

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RWHITT7

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Reviewed: May 20, 2004

We really liked this dish (even my 13 month old!) I modified this recipe a bit. Instead of veg. oil, I used peanut oil (it's all about flavor!) I started by stir-frying garlic (I think stir-frying ginger with the garlic would be a good idea too). As everything was stir-frying together, I added 2 TBS rice vinegar, 4 TBS Curry powder,and 1 tsp. of sugar. I also used brocolli, carrots, and water chestnuts.

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Cynthia Morrison

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Reviewed: Apr. 12, 2004

Loving what I've had at restaurants, I was excited to try my hand at making at home. Although it was good - it didn't quite fit the bill. I felt that it was spicy for the sake of being spicy - not for the fullness of flavor. I'm not sure what it was lacking - but I even added a bit of soy sauce - and still it seemed to be missing something.

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FOCUSED ON FOOD

Cooking Level: Intermediate

Home Town: Canajoharie, New York, USA

Living In: Nashua, New Hampshire, USA

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Reviewed: Feb. 26, 2003

This was very tasty but a bit too oily for my liking. I would definately make this again as it was a hit, but would probably cut down on the amount of butter and oil used. A bit more curry powder wouldn't hurt either. But on the whole, very good.

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AEDNEY

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Reviewed: Oct. 1, 2001

I thought this was pretty tasty-except for the amount of oil used-10 tablespoons! I cut it down to about 3-1 tbsp canola oil to cook the chicken, then 1 tbsp to stir fry the veggies. I didn't add a full tbsp of the sesame oil-I feel it's not really needed since it's pretty flavorful. I also would have added a clove or two of garlic and another tsp or so of curry.

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Reviewer:

SCOUT100

Cooking Level: Intermediate

Home Town: Burnaby, British Columbia, Canada

Living In: Port Moody, British Columbia, Canada

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Reviewed: Jul. 27, 2001

I really enjoyed this recipe, you could even adapt it with additional ingredients,my family loves mushrooms so I added this to our dinner. It got great reviews with everyone.

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