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Cashew Chicken with Water Chestnuts

Cashew Chicken with Water Chestnuts

Tricia Winterle Jaeger

"Yummy and easy! What more could you want in a recipe?"
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40 m servings 369 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 892 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 181
  1. 221 Ratings

Most helpful positive review

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...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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...

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 ...

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 abou...

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

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.

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 powd...

I just loved this! So simple. I used red bell pepper instead of green as I think it is sweeter, and was more attractive looking to me than green. For the sauce, the only change I made was to ...

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 ...

Very easy and delicious recipe. I had to add more chicken broth than what the recipe called for. I first used the 2/3 cup, which was not enough to make the sauce (it was more a paste) which th...

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