Cashew Chicken

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 322.1
  • Total Fat: 7.3 g
  • Cholesterol: 65.0 mg
  • Sodium: 486.5 mg
  • Total Carbs: 36.7 g
  • Dietary Fiber: 4.6 g
  • Protein: 29.6 g

View full nutritional breakdown of Cashew Chicken calories by ingredient
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Submitted by: CHEF_MEG
Cashew Chicken

Introduction

A Chinese takeout favorite, with a fraction of the salt and fat. A Chinese takeout favorite, with a fraction of the salt and fat.
Number of Servings: 4

Ingredients

    Sauce:
    1 tablespoon cornstarch
    1 teaspoon garlic chili sauce
    2 tablespoons reduced-sodium soy sauce
    2 tablespoons water


    16 ounces boneless skinless chicken, diced into 1/2 inch cubes
    1 cup matchstick carrots (or 2 large carrots, julienned)
    1 hot chili pepper, diced (about 3/4 cup)*
    3 garlic cloves, sliced
    1 cup sliced mushrooms (about 4 ounces)
    4 green onions, sliced
    1 cup bean sprouts
    1/4 cup lightly salted cashews, chopped

    2 cups prepared brown rice

    *For a mild dish, use a bell pepper instead.





Directions

In a small bowl, stir together the ingredients for the sauce.

Place a large skillet over medium heat and coat with cooking spray. When the pan is hot, add the chicken and cook until no longer pink.

Transfer the chicken to a covered dish.

Return the skillet to the heat and coat with cooking spray. Add the carrots, peppers, and garlic and cook for four minutes, until the vegetables start to soften. Add the mushrooms, green onions, and sprouts and cook another four minutes.

Pour in the sauce and the chicken, and cook until the sauce has thickened, about two minutes. Sprinkle with the cashews.

Serve immediately, with 1/2 cup brown rice.

4 servings: 1 cup chicken and vegetables and 1/2 cup rice





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  • 17 of 17 people found this review helpful
    OMG....this is the best meal ever!!!!! (however dont forget to add the celery - its missing from the ingredients). My family and I could eat this for a week straight.....I may add fresh asparagus next time and water chestnuts...... - 5/8/13

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  • 11 of 23 people found this review helpful
    I have not made this though it looks very good. I do however highly recommend cooking the sprouts with the first veggies to assure doneness & any bacteria is killed, FDA recommendation. Even eliminate them if you are pregnant, elderly or have a compromised immune system. - 4/27/13

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  • Incredible!
    11 of 15 people found this review helpful
    Made this for dinner, and it's definitely going to be a repeat meal.
    - 4/25/13

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  • 8 of 16 people found this review helpful
    Weight watchers = 7 points - 4/27/13

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  • Incredible!
    7 of 7 people found this review helpful
    I did use peanut oil instead of spray, and added a few drops of sesame oil to the veggies while they cooked. This recipe is remarkably good. I did not have mushrooms handy, so I increased the bell pepper, and I omitted the sprouts because I don't use or like them. My husband loved it. - 5/4/13

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  • 5 of 5 people found this review helpful
    I tried this tonight and after reading some reviews beforehand, used more sauce than the recipe called for initially. I tripled the sauce part, and omitted the bean sprouts. Turned out pretty good. Good low cal dinner. - 5/9/13

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  • Incredible!
    4 of 4 people found this review helpful
    I made it just as it is. Delicious. I missed the crunch of the celery, though. I'll be sure to add it next time - and there will be a next time. - 1/30/14

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  • Incredible!
    4 of 4 people found this review helpful
    Delicious..........Thank You. - 4/27/13

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  • 2 of 4 people found this review helpful
    Smallslam1, recipie is 4, so you need 2 cups. This is delicious. - 4/27/13

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  • 1 of 4 people found this review helpful
    I don't see green onions and the picture don't match up with the ingredients!!! - 10/16/13

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  • 1 of 2 people found this review helpful
    It calls for 2 cups of brown rice because it is enough for 4 servings, 1/2 cup for each serving. - 8/20/13

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  • 1 of 5 people found this review helpful
    This sounds good will try! - 4/28/13

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  • Incredible!
    1 of 15 people found this review helpful
    i will do it for dinner. - 4/15/13

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  • this recipe was a hit with my whole family, i did add peas and water chestnuts to it i would make this more often. - 2/25/15

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  • This is good the way the recipe is written except the amount of sauce is so slight that I doubled the recipe while halving the rest of the ingredients for serving 2. The picture shows no carrots or sprouts way too many nuts, pea pods and basil not present in the recipe and unchopped hot pepper???? - 5/26/14

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  • 0 of 1 people found this review helpful
    people complain over such minor issues, geez. This is a very yummy dish. I tweaked it a bit just for something different. - 2/27/14

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  • 0 of 2 people found this review helpful
    Wonder how it would be over Quinoa instead of rice? - 12/16/13

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  • Very Good
    0 of 2 people found this review helpful
    I tripled the sauce because it seemed like it would be rather dry as stated. I also noticed that the picture shown is nothing like the final product. - 9/16/13

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