Ginger Chicken with Cashews Recipe - Allrecipes.com
Ginger Chicken with Cashews Recipe
  • READY IN 40 mins

Ginger Chicken with Cashews

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 15 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 20, 2009

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 used half teaspoon of ginger and half teaspoon of curry powder. I did not use sesame oil or sesame seeds because I did not have them. I served this with rice and I will definitely make it again.

 
Most Helpful Critical Review
Feb 02, 2009

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 with the chicken broth. I was able to rescue by spooning in a couple of spoons of creme fraiche (most awesome french gunk ever) I'd use 1/4 cup soy and 1/4 cup of hoisin next time and cut in about a tablespoon of garlic powder, but I add garlic powder to everything and you should too so I can feel validated.

 
Oct 13, 2009

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 garlic and red pepper flakes.

 
Dec 27, 2011

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 and halved it. I used this as filling for lettuce wraps. The crisp lettuce was a nice contrast. We garnished with sriracha. Yum!

 
Nov 22, 2010

Excellent - needs low Na+ chicken broth

 
May 10, 2014

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

 
Jan 01, 2014

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 we didn't have a salt issue as others had.

 
Aug 10, 2013

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

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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