Cashew Chicken For Four Recipe

Name: Cashew Chicken For Four
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons reduced-sodium soy sauce, divided; 1 tablespoon sherry or reduced-sodium chicken broth; 3/4 teaspoon sesame oil, divided; 1 pound boneless skinless chicken breasts, cut into 1-inch pieces; 1 tablespoon cornstarch; 1/3 cup reduced-sodium chicken broth; 1 tablespoon sugar; 1 tablespoon rice vinegar; 1 tablespoon hoisin sauce; 1/2 teaspoon minced fresh gingerroot; 1/4 teaspoon salt; 2 teaspoons canola oil, divided; 1-1/2 cups fresh snow peas; 2 medium carrots, julienned; 1 can (8 ounces) sliced water chestnuts, drained; 1/4 cup unsalted cashews, toasted; Hot cooked rice, optional

Servings: persons

3 tablespoons reduced-sodium soy sauce, divided
1 tablespoon sherry or reduced-sodium chicken broth
3/4 teaspoon sesame oil, divided
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon cornstarch
1/3 cup reduced-sodium chicken broth
1 tablespoon sugar
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1/2 teaspoon minced fresh gingerroot
1/4 teaspoon salt
2 teaspoons canola oil, divided
1-1/2 cups fresh snow peas
2 medium carrots, julienned
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup unsalted cashews, toasted
Hot cooked rice, optional

1
In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry or broth and 1/2 teaspoon sesame oil; add the chicken. Seal bag and turn to coat. Refrigerate for 30 minutes.
2
In a small bowl, combine cornstarch and broth until smooth. Stir in the sugar, vinegar, hoisin sauce, ginger, salt, and remaining soy sauce and sesame oil; set aside.
3
Drain chicken and discard marinade. In a large nonstick wok or skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
4
In the same pan, stir-fry peas and carrots in remaining oil until crisp-tender. Add water chestnuts.
5
Return chicken to the pan. Stir sauce mixture and stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Sprinkle with cashews. Serve with rice if desired.

329

kcal

Calories

Fat

Carbs

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 3 tablespoons reduced-sodium soy sauce, divided, 1 tablespoon sherry or reduced-sodium chicken broth, 3/4 teaspoon sesame oil, divided, 1 pound boneless skinless chicken breasts, cut into 1-inch pieces, and more.

Yes, Cashew Chicken For Four 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 For Four

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions