Cashew Chicken


4.2 of 5 (5)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 217.4
  • Total Fat: 9.2 g
  • Cholesterol: 32.9 mg
  • Sodium: 448.4 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 19.0 g

View full nutritional breakdown of Cashew Chicken calories by ingredient
Report Inappropriate Recipe

Submitted by:


I'd love some tips on making this recipe better. I'd love some tips on making this recipe better.
Number of Servings: 8


    1 lb. boneless, skinless chicken breasts cut into one inch cubes
    1 medium onion, chopped
    2 cups frozen broccoli cuts
    1 3/4 cups boiling water
    1 cup uncooked long grain rice
    1 jar (6 oz) sliced mushrooms, drained
    1 Tbs chicken bouillon granules
    1/2 to 1 tsp ground ginger
    pepper to taste
    1 cup salted cashews, divided


In a large bowl, combine all ingredients but the cashews. Transfer to a greased shallow 1-1/2 quart baking dish. Cover and bake at 375 for 45-55 minutes or until rice is tender and chicken is no longer pink. Stir in 1/2 cup of cashews. Sprinkle with remaining cashews. Serves 4.

Number of Servings: 8

Recipe submitted by SparkPeople user KAMIKALIKIMAKA.


Rate This Recipe

Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    I tweeked this recipe a bit by adding some snap peas, carrots and water chestnuts instead of mushrooms. I also added soy sauce and a little bit of brown sugar, extra cashews and fresh broccoli instead of frozen, and green onions instead of regular onion. Came out very good and tasty! - 8/19/12

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    This was amazing! I had been craving chinese food, and this hit the spot! I used fresh broccoli florets instead of frozen and I added a TBSP. of soy sauce. We will be having this on a regular basis!! YUM! - 10/25/10

    Was this review helpful?   yes  No
  • If you want to take it up a notch (also a little unhealthier though) coat the chicken with egg, dip in flour and then in a wok with a little bit of oil, fry the chicken. Take it out, then stir fry your veggies in the wok, add your sauce, put the chicken back in to coat with sauce and then serve! - 4/23/13

    Was this review helpful?   yes  No
  • Sounds good, I'm planning on making it tonight! But I noticed it says it serves 4 in the directions but it says it serves 8 in the nutrient information. Which is right? If it only serves 4, do I double the calorie content? - 1/14/13

    Was this review helpful?   yes  No
  • Thanks for posting! I boiled 1T butter, 1T soy sauce, and chicken broth (all low sodium). I didn't have Ginger so I added 1T Chilli Powder and some garlic. Use fresh veggies also. My picky husband even liked it! - 9/1/11

    Was this review helpful?   yes  No
  • I also added minced garlic and some chili paste. And I used green onions instead of a whole one. ALso fresh mushies and unsalted cashes which seemed to add a little more sweetness than the salted. ALl in all very yummy. - 1/17/09

    Was this review helpful?   yes  No
  • I thought this was very good. My family thought it was a little bland though. All in all I would make it again, it was easy and I thought tasty. - 9/8/08

    Was this review helpful?   yes  No