Diced chicken simmered with the Asian flavors of soy sauce, bamboo shoots and water chestnuts and topped with cashews, of course! This is a delicious and easy recipe, perfect for families on the go, like mine.

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Ingredients

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

Directions

  • Heat oil in a large skillet over medium high heat. Saute chicken until it turns white, then season with salt and pepper and add broth, soy sauce, celery, bamboo shoots and water chestnuts. Cover skillet, reduce heat to low and simmer for 5 minutes.

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  • Beat cornstarch and water together in a small bowl, then blend into skillet mixture and heat through until thick and bubbly. Sprinkle with cashews and serve.

Nutrition Facts

354 calories; 23.1 g total fat; 39 mg cholesterol; 747 mg sodium. 20.9 g carbohydrates; 17.7 g protein; Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/10/2008
This was a tasty recipe but I did a few additions that will definitely perk this up. Instead of doubling the soy sauce like other reviewers I added Oyster Sauce (about 2 tbsp.). I am Asian and oyster sauce is used substantially in brown sauces. I did not add as much broth but eyeballed the amount of liquid I wanted as a sauce. I also used maybe 3 tbsp. of cornstarch and that was thick enough. Also I added chopped garlic in the oil first and fried the chicken. Then I seasoned with salt pepper and onion powder for an extra kick. I also added some chopped green onion (scallions) with the celery. The textures were wonderful and the taste sensational. If you finish the sauce with a few drops of sesame oil it will taste as authentic as a real Chinese restaurant! Read More
(95)

Most helpful critical review

Rating: 1 stars
06/23/2003
Very bland would not make it again. Read More
(8)
69 Ratings
  • 5 star values: 29
  • 4 star values: 17
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 7
Rating: 4 stars
01/10/2008
This was a tasty recipe but I did a few additions that will definitely perk this up. Instead of doubling the soy sauce like other reviewers I added Oyster Sauce (about 2 tbsp.). I am Asian and oyster sauce is used substantially in brown sauces. I did not add as much broth but eyeballed the amount of liquid I wanted as a sauce. I also used maybe 3 tbsp. of cornstarch and that was thick enough. Also I added chopped garlic in the oil first and fried the chicken. Then I seasoned with salt pepper and onion powder for an extra kick. I also added some chopped green onion (scallions) with the celery. The textures were wonderful and the taste sensational. If you finish the sauce with a few drops of sesame oil it will taste as authentic as a real Chinese restaurant! Read More
(95)
Rating: 4 stars
01/10/2008
This was a tasty recipe but I did a few additions that will definitely perk this up. Instead of doubling the soy sauce like other reviewers I added Oyster Sauce (about 2 tbsp.). I am Asian and oyster sauce is used substantially in brown sauces. I did not add as much broth but eyeballed the amount of liquid I wanted as a sauce. I also used maybe 3 tbsp. of cornstarch and that was thick enough. Also I added chopped garlic in the oil first and fried the chicken. Then I seasoned with salt pepper and onion powder for an extra kick. I also added some chopped green onion (scallions) with the celery. The textures were wonderful and the taste sensational. If you finish the sauce with a few drops of sesame oil it will taste as authentic as a real Chinese restaurant! Read More
(95)
Rating: 4 stars
10/18/2003
Ok I read all the reviews. So I was prepared to "Carrie-fy" the recipe! I only used about 2 tbs of oil 3/4 c of broth bean sprouts instead of bamboo shoots(yuck) and I totally omitted the water cornstarch mix. (I did that cuz who needed it with the cut down liquid?) I also used some crushed garlic with the oil and I used garlic pepper and garlic salt instead of plain salt and pepper. We all ate it we all liked it. I will make it again. Thanks for posting it!! Read More
(24)
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Rating: 5 stars
09/27/2005
This was a great cashew chicken! I've never been able to make a sauce on a chinese chicken dish that I liked. I pretty much cut the recipe in half since there is only two of us-used one can of chicken broth and a whole can of water chestnuts. I included some larger slices of onion like you get at the restaurants-I let those simmer/cook in the sauce until soft. Plus I used Tamari sauce instead of soy. The flavor was wonderful! Will keep this recipe handy! Read More
(18)
Rating: 1 stars
06/23/2003
Very bland would not make it again. Read More
(8)
Rating: 4 stars
06/23/2003
With the Soy Sauce and the chicken broth I found the recipe far too salty using the full 1 teaspoon of salt Read More
(8)
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Rating: 2 stars
06/23/2003
This lacked the lightness and spiciness of traditional Chinese food and was heavy on the cornstarchy sauce. Read More
(7)
Rating: 3 stars
06/23/2003
This was a little disappointing to me. I thought it very bland both visually and taste-wise. I have another recipe for cashew chicken that I like better than this one so probably won't make this again. Read More
(7)
Rating: 5 stars
06/04/2006
Does need garlic and onions. I put celery onoin and water chestnuts. I might add baby corn another time. Overall very good. Perhaps a touch more soy sauce. Read More
(6)
Rating: 3 stars
06/23/2003
Dish was very runny and probably meant to be served over rice. I'd suggest less broth or a little more cornstarch. Also flavor was fairly bland. Easy dish to make but I probably won't try it again. Read More
(6)