Yummy and easy! What more could you want in a recipe?

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.

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  • Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, and water chestnuts. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

369 calories; 19.8 g total fat; 59 mg cholesterol; 892 mg sodium. 22.1 g carbohydrates; 27.2 g protein; Full Nutrition

Reviews (189)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/08/2008
This was wonderful! It tasted better than the take-out we get! I did make a few minor changes. I cooked my chicken in olive oil with a dash of sesame oil added 2 celery stalks to the veggies added 1 tsp. minced garlic and subbed 3/4 tsp. fresh grated ginger for the ground ginger. This is the best Chinese food recipe we have tried yet from this site. Thanks Tricia!! Read More
(113)

Most helpful critical review

Rating: 3 stars
06/18/2012
For the veggies I used a red bell pepper onion and zucchini. This was good but I found the sauce to be a bit bland. Read More
(5)
231 Ratings
  • 5 star values: 127
  • 4 star values: 66
  • 3 star values: 25
  • 2 star values: 10
  • 1 star values: 3
Rating: 5 stars
05/08/2008
This was wonderful! It tasted better than the take-out we get! I did make a few minor changes. I cooked my chicken in olive oil with a dash of sesame oil added 2 celery stalks to the veggies added 1 tsp. minced garlic and subbed 3/4 tsp. fresh grated ginger for the ground ginger. This is the best Chinese food recipe we have tried yet from this site. Thanks Tricia!! Read More
(113)
Rating: 5 stars
05/08/2008
This was wonderful! It tasted better than the take-out we get! I did make a few minor changes. I cooked my chicken in olive oil with a dash of sesame oil added 2 celery stalks to the veggies added 1 tsp. minced garlic and subbed 3/4 tsp. fresh grated ginger for the ground ginger. This is the best Chinese food recipe we have tried yet from this site. Thanks Tricia!! Read More
(113)
Rating: 5 stars
07/16/2008
This is an excellent recipe for Cashew Chicken Lovers! I omitted the hot sauce and added 2 Tablespoons Hoisin (which is a sweeter sauce found in a jar in the International isle or near Chinese / Asian foods of your local grocier) in its place. I did add a small bit of sauteed garilc and onion and it was delish! Served over white rice. Read More
(71)
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Rating: 5 stars
06/06/2008
Tremendous recipe! I cannot believe how well this turned out. This dish is a comfort food for me and I am so enthused that I can make this successfully at home instead of trekking out and about for it. Here are a few alterations I tried: -Added 1 TBS peanut butter (all I had on hand was crunchy) 1/4 c. cashews and some freshly minced garlic to the chicken. -Substituted 4 stalks of chopped celery for the bell pepper. -Added more freshly minced garlic to the veggies. -Used sesame oil. -Substituted chili flakes for the hot pepper sauce. -Garnished with green onions. I chose to pair the dish with wilted green cabbage and bok choy (sesame oil garlic salt) and coconut jasmine rice. Yum yum! Happy eating! I impatiently wait for a hungry pocket to form in my belly so I can go back for seconds. Read More
(34)
Rating: 5 stars
06/08/2008
Added hoisin sauce. Replaced green peppers with julienned carrots and green beans. Delicious. Read More
(31)
Rating: 5 stars
01/22/2009
Very good. I added a little garlic and a dash of sesame oil. Make sure you rinse the water chestnuts before adding to get rid of the 'tinny' taste they sometimes have. Read More
(27)
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Rating: 5 stars
03/24/2009
This was amazing! I did make a few modifications i added 2T hoisin sauce an extra tablespoon soy and 1T sugar to the sauce. When browning the chicken i sprinkled it with ginger and garlic powder and I also loaded it with extra veggies. I added 1c chopped zucchini 1c chopped celery 1c chopped green beans and instead of onions i used green onions. This turned out great even better than take out! Great over brown rice Read More
(27)
Rating: 5 stars
12/11/2013
I just loved this! So simple. I used red bell pepper instead of green as I think it is sweeter and was more attractive looking to me than green. For the sauce the only change I made was to add 1 Tablespoon of Hoisin Sauce to it and omitted the hot sauce. Did mince some garlic into the sauce. So good! Could have eaten the whole pan myself. Served over rice with homemade chinese fried noodles and duck sauce. Perfect meal. Read More
(19)
Rating: 4 stars
07/04/2008
I would give this recipe a 4.5. Very delicious and I will be making it again. I served it on top of white rice and I also added garlic to the chicken and omitted the hot pepper sauce. Besides that I kept everything the same. Great taste! Read More
(16)
Rating: 4 stars
10/08/2009
Very easy and delicious recipe. I had to add more chicken broth than what the recipe called for. I first used the 2/3 cup which was not enough to make the sauce (it was more a paste) which then I added gradually a little more at a time to make the sauce (I used the whole can of chicken broth). Other than that followed the directions exactly. I will make again. Read More
(13)
Rating: 3 stars
06/18/2012
For the veggies I used a red bell pepper onion and zucchini. This was good but I found the sauce to be a bit bland. Read More
(5)