Recipe by Tricia Winterle Jaeger
"Yummy and easy! What more could you want in a recipe?"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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 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
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
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Turn leftover chicken into delicious cashew chicken.
See how to make a classic chicken dish with a tart lemon-butter sauce.
See how to make a simple stir-fry based on spicy kung pao chicken.