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Ginger Chicken with Cashews

Colleen

"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."
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Ingredients

40 m servings 387 cals
Original recipe yields 6 servings

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Directions

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  1. Whisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl.
  2. 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.
  3. 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; 19.4 g fat; 14.6 g carbohydrates; 37.5 g protein; 92 mg cholesterol; 1359 mg sodium. Full nutrition

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Reviews

Read all reviews 18
  1. 23 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 wi...

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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 wi...

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'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 garl...

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 ...

Excellent - needs low Na+ chicken broth

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!

This recipe was ok. It was easy to make but it was missing something. I probably won't make again.

This was good. It would probably be even better with less soy sauce in the thickening mixture. Makes it too dark and salty. Next time I plan to omit the soy sauce from the thickening mixture ...

I must admit I am the 2nd in command in the kitchen and have made other dishes that turned out great. This was the worst dish I have tried to date. Super salty, bad texture, even the dogs agre...