Cashew Chicken Recipe


Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelMedium
Health IndexAverageServings4
MethodMain Ingredient
Interest Group


 Chicken breasts10 Ounce, skinned and boned, cubed
 Cornstarch1⁄2 Teaspoon
 Dry sherry1 Tablespoon
 Reduced sodium soy sauce1 1⁄2 Teaspoon
 Peanut oil/Vegetable oil1 Tablespoon, divided
 Onions1⁄2 Cup (8 tbs), sliced
 Cashews1 Ounce, shelled, roasted
 Red bell pepper strips1⁄2 Cup (8 tbs)
 Mushrooms1⁄2 Cup (8 tbs), sliced
 Garlic1⁄2 Clove (2.5 gm), minced (Small Cloves)
 Water chestnuts3 Ounce (Canned / whole / sliced, reserve 1/2 cup liquid)
 Hoisin sauce1⁄2 Teaspoon
 Scallion1 Tablespoon, thinly sliced (Green Onion)

Nutrition Facts

Serving size

Calories 187 Calories from Fat 68

% Daily Value*

Total Fat 8 g12%

Saturated Fat 1.4 g7.2%

Trans Fat 0 g

Cholesterol 41.1 mg

Sodium 154.6 mg6.4%

Total Carbohydrates 10 g3.2%

Dietary Fiber 1.7 g6.9%

Sugars 2.5 g

Protein 19 g37.3%

Vitamin A 1.1% Vitamin C 6.2%

Calcium 2% Iron 7.7%

*Based on a 2000 Calorie diet


1) In a 1 quart non-metallic bowl, toss the chicken with cornstarch until the chicken is evenly coated.
2) Stir in the sherry and soy sauce and allow the mixture to marinate for 15 minutes.

3) In a 8 or 9 inch non-stick skillet, stir-fry the chicken cubes in batches in 1 1/2 teaspoons oil, until browned.
4) Remove from the skillet, repeat with rest of the chicken cubes and reserve the left over marinade.
5) In the same skillet, stir-fry the onion and cashews in rest of the oil until the onion is translucent.
6) Stir in the pepper, mushrooms and garlic, stir-fry for another 1 minute.
7) Return the chicken into the skillet, stir in the water chestnuts, reserved liquid, hoisin sauce and reserved marinade.
8) Cover and cook for 1 to 2 minutes until the chicken is thoroughly cooked through and the sauce is thick.

9) Sprinkle with the scallion and serve immediately on individual serving plates.