Cashew Chicken


Cashew Chicken

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Recipe Data


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    Servings and Ingredients

    Serves 6
    3 boneless, skinless chicken breasts
    ¼ c. soy sauce
    2 tbsp. cornstarch
    1 ½ tsp. sugar
    1 ½ tsp. salt
    ¼ c. oil, divided
    1 (4 oz) pkg cashews
    ½ lbs. fresh or frozen pea pods, trimmed
    ½ lbs. fresh mushrooms, sliced
    1 c. chicken broth
    1 (15 oz) can bamboo shoots, drained
    4 to 6 medium green onions, chopped
    Hot cooked rice or chow mein noodles, if desired


    1. Boil chicken in water over medium heat until done. Drain off cooking liquid and reserve.
    2. Combine reserved chicken cooking liquid, soy sauce, cornstarch, sugar and salt in a separate bowl.
    3. Heat wok to 350 degrees. Add 2 tablespoons oil and toast cashews for 1 minute, stirring constantly. Remove cashews and set aside.
    4. Add remaining oil to wok and stir-fry chicken until slightly browned and tender.
    5. Add pea pods, mushrooms and 1 cup chicken broth. Stir and simmer 3 minutes.
    6. Add bamboo shoots and soy sauce mixture. Stir constantly over heat until thickened. Simmer 2 minutes uncovered.
    7. Mix in onions. Sprinkle with cashews.
    8. Serve with hot cooked rice or chow mein noodles.

    Nutrition facts


    310 Calories per serving

    Amounts Per Serving

    • Total Fat: 19g
    • Cholesterol: 35mg
    • Sodium: 1720mg
    • Total Carbohydrates: 18g
    • Protein: 21g

    Daily Values

    Vitamin A 4%
    Vitamin C 40%
    Iron 15%
    Calcium 4%