Ginger-Cashew Chicken Recipe

Name: Ginger-Cashew Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons plus 1 teaspoon olive oil; 4 small onions, sliced; 6 garlic cloves, chopped; 2 teaspoons minced fresh ginger; 2 pounds boneless skinless chicken breast, cut into 1/2-inch-thick strips; 4 celery stalks, sliced; 1 tablespoon all purpose flour; 1 cup canned chicken broth; 1/4 cup dry Sherry; 3 tablespoons soy sauce; 1 teaspoon dry mustard; 1 cup salted roasted cashews; 3 green onions, sliced; Steamed rice

Servings: persons

2 tablespoons plus 1 teaspoon olive oil
4 small onions, sliced
6 garlic cloves, chopped
2 teaspoons minced fresh ginger
2 pounds boneless skinless chicken breast, cut into 1/2-inch-thick strips
4 celery stalks, sliced
1 tablespoon all purpose flour
1 cup canned chicken broth
1/4 cup dry Sherry
3 tablespoons soy sauce
1 teaspoon dry mustard
1 cup salted roasted cashews
3 green onions, sliced
Steamed rice

1
Heat 2 tablespoons oil in wok or heavy large skillet over high heat.
2
Add onions and cook until tender, stirring frequently, about 10 minutes.
3
Add garlic and ginger and continue cooking until onions are golden brown, about 5 minutes.
4
Add chicken and celery and cook until chicken is cooked through, stirring occasionally, about 7 minutes.
5
Transfer mixture to platter.
6
Set aside.
7
Add remaining teaspoon oil to wok.
8
Add flour and stir over medium-high heat until just beginning to color, about 1 minute.
9
Mix in broth, Sherry, soy sauce and mustard.
10
Boil until slightly thickened, stirring frequently, about 5 minutes.
11
Return chicken mixture to wok.
12
Mix in cashews.
13
Cook until chicken is heated through, about 3 minutes.
14
Transfer to platter.
15
Garnish with green onions and serve with rice.

855

kcal

Calories

Fat

Carbs

102

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: 2 tablespoons plus 1 teaspoon olive oil, 4 small onions, sliced, 6 garlic cloves, chopped, 2 teaspoons minced fresh ginger, and more.

Yes, Ginger-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!

Ginger-Cashew Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions