Recipe by Colleen
"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."
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
1 1/2 cups
1 1/2 teaspoons
skinless, boneless chicken breast meat - cut into cubes
extra-virgin olive oil
green onions, chopped
bell pepper, chopped
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.
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.
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.
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!
Excellent - needs low Na+ chicken broth
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 we didn't have a salt issue as others had.
Very good, this is what I've been looking for, I might add pineapple chunks next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Ginger Chicken with Cashews
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 387
** Calories from Fat: 175
Easy weeknight dinners, ready in a flash.
Enjoy the bright days of summer with easy recipes.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a simple stir-fry based on spicy Kung Pao chicken.
This elegant sweet and sour chicken has just the right amount of tang.
A quick chicken stir-fry with loads of crisp, colorful vegetables.