Cashew Chicken

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 265.4
  • Total Fat: 13.6 g
  • Cholesterol: 46.9 mg
  • Sodium: 1,065.8 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 1.1 g
  • Protein: 24.6 g

View full nutritional breakdown of Cashew Chicken calories by ingredient
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Introduction

No matter how many times I make this recipe, no one ever seems to get enough! NOTE: While I usually serve this over rice, that is not included in the nutritional info. My husband is on a low carb diet and loves this without the rice. Nutritional information is figured with a serving size of one cup. No matter how many times I make this recipe, no one ever seems to get enough! NOTE: While I usually serve this over rice, that is not included in the nutritional info. My husband is on a low carb diet and loves this without the rice. Nutritional information is figured with a serving size of one cup.
Number of Servings: 7

Ingredients

    For the Marinade

    1 egg white
    ¼ cup soy sauce
    ¼ cup cooking sherry
    ¼ teaspoon freshly ground black pepper
    2 tablespoons olive oil
    1 ¼ pounds boneless, skinless chicken breasts

    For the Sauce

    1 cup chicken broth
    2 tablespoons soy sauce
    1 tablespoon cooking sherry
    1 tablespoon cornstarch

    For the Vegetables

    ½ cup cashews
    8 ounces white mushrooms
    6 green onions, divided
    2 tablespoons canola oil, divided
    1 tablespoon peeled and minced fresh ginger root

Directions

Marinating the Chicken
1. In a medium bowl, combine egg white, soy sauce, cooking sherry, black pepper and oil. Rinse chicken; pat dry with paper towels and cut into 1-inch chunks. Add chicken to marinade, stirring to coat thoroughly; cover and refrigerate for 30 minutes.

Preparing the Sauce and Vegetables
1. For the sauce, in a medium bowl, combine chicken broth, soy sauce, cooking sherry and cornstarch. Mix well; set aside.
2. Preheat oven to 350 degrees F. Place cashews in a single layer in a small baking pan; toast until browned, about 10 minutes.
3. Wash and dry mushrooms; trim stems. Cut mushrooms into quarters. Trim roots from green onions. Thinly slice 4 green onions. Mince remaining green onions and set aside for garnish.

Cooking the Chicken

1. In a heavy skillet or wok, heat 1 tablespoon oil over medium-high heat. Drain chicken; discard marinade. Cook chicken, stirring occasionally, until it turns white, about 3 minutes. Remove chicken from skillet; set aside.
2. Add remaining oil to skillet; reduce heat to medium. Add mushrooms; cook, stirring, for 2 minutes. Add green onions and ginger root; cook until onions wilt, about 2 minutes. Add chicken; cook to blend flavors, 30 seconds. Add sauce; bring to a boil and cook until thickened, about 1 minute longer. Add cashews.
3. Garnish chicken with reserved green onions. Serve immediately over rice.

Number of Servings: 7

Recipe submitted by SparkPeople user THINGIRL1024.

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