Cashew Chicken Recipe

Name: Cashew Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ⅓ cups uncooked long-grain rice (brown if you prefer); 1 ⅔ cups water or 1 ⅔ cups chicken stock; 2 -3 boneless skinless chicken breasts; hoisin sauce; wheat germ or breadcrumbs; vegetable oil cooking spray; ¼ cup cashews, chopped in pieces; 2 teaspoons sesame oil (or veggie oil); 12 lb snap peas; 1 (8 ounce) can water chestnuts, drained and quartered; 1 (8 ounce) cansliced bamboo shoots, drained; 1 cup chicken broth; 2 tablespoons teriyaki sauce; 2 tablespoons hoisin sauce; 1 tablespoon cornstarch; lemon wedge

Servings: persons

1 ⅓ cups uncooked long-grain rice (brown if you prefer)
1 ⅔ cups water or 1 ⅔ cups chicken stock
2 -3 boneless skinless chicken breasts
hoisin sauce
wheat germ or breadcrumbs
vegetable oil cooking spray
¼ cup cashews, chopped in pieces
2 teaspoons sesame oil (or veggie oil)
12 lb snap peas
1 (8 ounce) can water chestnuts, drained and quartered
1 (8 ounce) cansliced bamboo shoots, drained
1 cup chicken broth
2 tablespoons teriyaki sauce
2 tablespoons hoisin sauce
1 tablespoon cornstarch
lemon wedge

1
Cook rice in water or stock or as directed on package.
2
Rinse chicken and dry well with paper towel.
3
Coat chicken well with hoisin sauce.
4
Roll in wheat germ or bread crumbs until well coated.
5
Spray fry pan with veggie oil.
6
Brown chicken until cooked through.
7
Cool slightly, cut into bite size pieces.
8
Spread cut chicken pieces on ungreased cookie sheet, bake at 400 degrees for 10-15 minutes until crisp.
9
Add cashews to cookie sheet for the last 3 minutes of baking time.
10
Set aside and keep warm.
11
In a small bowl, whisk together broth, teriyaki sauce, hoisin sauce and cornstarch, until well blended, set aside.
12
Heat sesame oil in large fry pan over medium high heat until hot but not smoking.
13
Add snap peas, cook and stir for 3 minutes until tender-crisp, stir in water chestnuts and bamboo shoots.
14
Add sauce mixture to veggies, cook until mixture boils and thickens, stirring often.
15
Fold in chicken, sprinkle with cashews.
16
Serve at once over hot rice, Garnish with lemon wedges.
17
To speed up the process, frozen cooked breaded chicken nuggets (10-12 cut in half) can be used in place of the chicken breasts.
18
Start by placing nuggets in oven on cookie sheet at 400F, etc--the taste will be different, not as Asian.

1707

kcal

Calories

Fat

243

Carbs

137

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 ⅓ cups uncooked long-grain rice (brown if you prefer), 1 ⅔ cups water or 1 ⅔ cups chicken stock, 2 -3 boneless skinless chicken breasts, hoisin sauce, and more.

Yes, Cashew Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cashew Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions