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Recipe for Cashew Chicken Recipe

Submitted by: Tony from St. Paul

Recipe Ingredients:
10  ounces boneless chicken breasts, cut into 1x1/2 inch pieces
tablespoon cornstarch
tablespoon dry white wine
tablespoon reduced-sodium soy sauce
1/2  teaspoon garlic powder
teaspoon vegetable oil
green onions cut into 1-inch pieces
cups sliced mushrooms
red or green bell pepper, cut into strips
can (6 ounces) sliced water chestnuts, rinsed and drained
tablespoons hoisin sauce
cups hot cooked white rice
1/4  cup Roasted Cashews

Cooking Directions:
1.  Place chicken in large resealable plastic food storage bag. Blend cornstarch, wine, soy sauce and garlic powder in small bowl until smooth. Pour over chicken pieces. Seal bag; turn to coat. Marinate in refrigerator 1 hour. Drain chicken; discard marinade.

2.  Heat oil in wok or large nonstick skillet over medium-high heat until hot. Add onions; stir-fry 1 minute. Add chicken; stir-fry 2 minutes or until browned. Add mushrooms, pepper and water chestnuts; stir-fry 3 minutes or until vegetables are crisp-tender and chicken is no longer pink in center. Stir in hoisin sauce; cook and stir 1 minute or until heated through.

3.  Serve chicken and vegetables over rice. Top servings evenly with Roasted Cashews. Serve immediately.

    Roasted Cashews (Unsalted) Roasted Cashews (Unsalted)
Our unsalted roasted cashews are jumbo in size and roasted in-house at peak freshness to lock in that ultimate sweet flavor that everyone loves.

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