Ginger Chicken with Cashews

Ginger Chicken with Cashews

11
Colleen 0

"Inspired by some other stir-fry experiments, this is an attempt to recreate a Chinese takeout favorite from a restaurant I no longer live close to. Other veggies can be added as you like."
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Ingredients

40 m servings 387 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 37.5 g
  • 75%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 1359 mg
  • 54%

Based on a 2,000 calorie diet

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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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Directions

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  1. Whisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl.
  2. Combine 1/4 cup cornstarch, 1 1/2 teaspoons ground ginger, and curry powder in a large, sealable plastic bag and shake to mix. Add the chicken to the bag and toss until well coated.
  3. Heat the olive oil and sesame oil in a wok or large skillet over high heat. Cook and stir the chicken in the hot oil until golden brown, 3 to 5 minutes. Add the green onions and bell pepper to the pan, cooking another 2 to 3 minutes. Stir the sauce mixture into the chicken and vegetable mixture; reduce heat to medium. Sprinkle sesame seeds over the dish and bring to a boil; allow to boil until the sauce thickens, 3 to 5 minutes. Remove from heat; add cashews and toss to serve.

Reviews

11
  1. 16 Ratings

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Most helpful positive review

I thought this was delicious. I only gave it four stars because I changed some things. I used hoisin sauce instead of soy sauce. Hoisin sauce has soy sauce in it but tastes better than soy sauce...

Most helpful critical review

Let's start by saying that there isn't any left in my family of three. But..It's as salty as a salted salt stick from Salty the salted sailor. I think that's just way too much soy sauce mixed wi...

Let's start by saying that there isn't any left in my family of three. But..It's as salty as a salted salt stick from Salty the salted sailor. I think that's just way too much soy sauce mixed wi...

I thought this was delicious. I only gave it four stars because I changed some things. I used hoisin sauce instead of soy sauce. Hoisin sauce has soy sauce in it but tastes better than soy sauce...

I'm giving this 4 stars because we all liked it and that's including a 7 & 4 year old. I do agree that it's too salty as is though. Next time I will use low sodium soy or broth and add some garl...

We really enjoyed this. I did make a few changes to make it vegan and reduce the sodium. I substituted tempeh for chicken. I left out the broth and corn starch completely. I used low sodium soy ...

Excellent - needs low Na+ chicken broth

This recipe was ok. It was easy to make but it was missing something. I probably won't make again.

I loved it...but I would use low sodium soya sauce and low sodium chicken broth..it is however very very good!

We actually thought this dish was bland. I think using fresh ginger root or chopped ginger in a jar would have been better than ground ginger. We used reduced-sodium bouillon and soy sauce, so ...

Very good, this is what I've been looking for, I might add pineapple chunks next time.