Ginger Chicken with Cashews

Rating: 3.92 stars
26 Ratings
  • 5 star values: 9
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1

Inspired by some other stir-fry experiments, this is an attempt to recreate a Chinese takeout favorite from a restaurant I no longer live close to. Other veggies can be added as you like.

By Colleen

Gallery
3 more images

Recipe Summary

prep:
25 mins
cook:
15 mins
total:
40 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Whisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl.

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  • Combine 1/4 cup cornstarch, 1 1/2 teaspoons ground ginger, and curry powder in a large, sealable plastic bag and shake to mix. Add the chicken to the bag and toss until well coated.

  • Heat the olive oil and sesame oil in a wok or large skillet over high heat. Cook and stir the chicken in the hot oil until golden brown, 3 to 5 minutes. Add the green onions and bell pepper to the pan, cooking another 2 to 3 minutes. Stir the sauce mixture into the chicken and vegetable mixture; reduce heat to medium. Sprinkle sesame seeds over the dish and bring to a boil; allow to boil until the sauce thickens, 3 to 5 minutes. Remove from heat; add cashews and toss to serve.

Nutrition Facts

Per Serving:
387 calories; protein 37.5g; carbohydrates 14.6g; fat 19.4g; cholesterol 92.2mg; sodium 1358.6mg. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Melanie Barton
Rating: 4 stars
11/20/2009
I thought this was delicious. I only gave it four stars because I changed some things. I used hoisin sauce instead of soy sauce. Hoisin sauce has soy sauce in it but tastes better than soy sauce. I used half teaspoon of ginger and half teaspoon of curry powder. I did not use sesame oil or sesame seeds because I did not have them. I served this with rice and I will definitely make it again. Read More
Helpful
(13)

Most helpful critical review

Capt Laz
Rating: 3 stars
02/02/2009
Let's start by saying that there isn't any left in my family of three. But..It's as salty as a salted salt stick from Salty the salted sailor. I think that's just way too much soy sauce mixed with the chicken broth. I was able to rescue by spooning in a couple of spoons of creme fraiche (most awesome french gunk ever) I'd use 1/4 cup soy and 1/4 cup of hoisin next time and cut in about a tablespoon of garlic powder but I add garlic powder to everything and you should too so I can feel validated. Read More
Helpful
(37)
26 Ratings
  • 5 star values: 9
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Capt Laz
Rating: 3 stars
02/02/2009
Let's start by saying that there isn't any left in my family of three. But..It's as salty as a salted salt stick from Salty the salted sailor. I think that's just way too much soy sauce mixed with the chicken broth. I was able to rescue by spooning in a couple of spoons of creme fraiche (most awesome french gunk ever) I'd use 1/4 cup soy and 1/4 cup of hoisin next time and cut in about a tablespoon of garlic powder but I add garlic powder to everything and you should too so I can feel validated. Read More
Helpful
(37)
Melanie Barton
Rating: 4 stars
11/20/2009
I thought this was delicious. I only gave it four stars because I changed some things. I used hoisin sauce instead of soy sauce. Hoisin sauce has soy sauce in it but tastes better than soy sauce. I used half teaspoon of ginger and half teaspoon of curry powder. I did not use sesame oil or sesame seeds because I did not have them. I served this with rice and I will definitely make it again. Read More
Helpful
(13)
E&J's Mom
Rating: 4 stars
10/13/2009
I'm giving this 4 stars because we all liked it and that's including a 7 & 4 year old. I do agree that it's too salty as is though. Next time I will use low sodium soy or broth and add some garlic and red pepper flakes. Read More
Helpful
(6)
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Tessa McCarthy
Rating: 4 stars
12/27/2011
We really enjoyed this. I did make a few changes to make it vegan and reduce the sodium. I substituted tempeh for chicken. I left out the broth and corn starch completely. I used low sodium soy and halved it. I used this as filling for lettuce wraps. The crisp lettuce was a nice contrast. We garnished with sriracha. Yum! Read More
Helpful
(3)
Sharon
Rating: 5 stars
11/22/2010
Excellent - needs low Na chicken broth Read More
Helpful
(3)
Mama Luvs Papa
Rating: 2 stars
04/16/2015
This recipe was ok. It was easy to make but it was missing something. I probably won't make again. Read More
Helpful
(1)
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Crazyboutcookin'
Rating: 5 stars
02/10/2017
I doubled the sauce but then added sugar snap peas baby corn red pepper strips broccoli water chestnuts and carrots! I ONLY use reduced sodium soy sauce but we thought it was very good! Read More
Helpful
(1)
TheFoxyK9
Rating: 5 stars
08/10/2013
Very good this is what I've been looking for I might add pineapple chunks next time. Read More
Helpful
(1)
kbeaty
Rating: 5 stars
10/13/2015
Added peanut butter red pepper flakes and extra brown sugar. Serving with jasmine rice and edamame. Very good! Read More
More Reviews
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