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My review
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 calsOriginal recipe yields 6 servings
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Directions
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Prep
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- Whisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl.
- 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; 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 1823 Ratings
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Most helpful positive review
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...
Most helpful critical review
1/30/2009
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 wi...
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Newest
1/30/2009
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 wi...
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...
10/9/2009
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 garl...
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 ...
2/10/2017
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!
4/16/2015
This recipe was ok. It was easy to make but it was missing something. I probably won't make again.
8/10/2013
Very good, this is what I've been looking for, I might add pineapple chunks next time.
12/18/2017
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 ...