Monday, January 23, 2017

Cashew Chicken - Just Like Takeout

I have so many favorites of Chinese takeout, I can't decide which I like best...doesn't matter, I like it all. Fresh vegetables are always the base of most Chinese dishes, using at least three different veggies. In fact, you can leave out the meat altogether if you're a vegetarian.
I saw that I had an unopened can of cashews in the pantry so Cashew Chicken came to mind.


  • 1 boneless chicken breast raw and cubed into bite-size pieces
  • 1 cup shredded Chinese cabbage or bok choy
  • 1/2 cup red bell pepper, diced
  • 1/2 small onion, thinly sliced
  • 1 small can (5 oz.) water chestnuts, drained and sliced
  • 1 clove garlic, minced
  • 1/3 cup cashews (grind a small amount of cashews to add while cooking)
  • 2 Tblsp. oil for cooking, peanut, canola or vegetable

For the sauce:

  • 3/4 cup chicken broth
  • 2 Tblsp. cornstarch
  • 1 Tblsp. brown sugar
  • 1/2 tsp. ground ginger

Mix sauce ingredients in a small bowl and set aside until ready to use.

Heat oil in a large skillet or wok over medium/high heat. Add chicken and saute 3 to 4 minutes, turning on all sides.

Add bell peppers, onion and garlic. Saute until vegetables are tender but not brown. About 3 minutes.

Add water chestnuts, Chinese cabbage and ground cashews. Cook until cabbage wilts, this should take a few minutes.

Whisk sauce ingredients in the bowl so the cornstarch combines with liquid. Add to skillet along with remaining whole cashews. Cook until bubbly.  Sprinkle a few cashews on top just before serving.

Serve with white rice and chow mein noodles.



  1. Sounds so good and it's not a complicated recipe. Thanks!

    1. I think you'll like it Angela. Simple recipes are the way to go for me!


Related Posts Plugin for WordPress, Blogger...