Stir Fried Chicken with Cashews

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    Stir Fried Chicken with Cashews

    Stir Fried Chicken with Cashews

    (65)
    30min


    65 people made this

    This is a quick and easy chicken stir fry that contains bamboo shoots and chestnuts. It is topped with cashews and can be served with rice.

    Ingredients
    Serves: 6 

    • 1/4 cup (60ml) vegetable oil
    • 2 cups diced chicken
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 3 cups (750ml) chicken stock
    • 2 tablespoons soy sauce
    • 1 cup chopped celery
    • 1 (250g) tin bamboo shoots, drained and diced
    • 1 (250g) tin water chestnuts, drained and diced
    • 1/3 cup cornflour
    • 1/2 cup (125ml) cold water
    • 1 cup cashews

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat oil in a large frypan over medium high heat. Saute chicken until it turns white then season with salt and pepper.
    2. Add stock, soy sauce, celery, bamboo shoots and water chestnuts. Cover frypan then reduce heat to low and simmer for 5 minutes.
    3. Beat cornflour and water together in a small bowl then blend into frypan mixture and heat through until thick and bubbly. Sprinkle with cashews and serve.
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    Reviews and Ratings
    Global Ratings:
    (65)

    Reviews in English (65)

    by
    89

    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!  -  10 Jan 2008  (Review from Allrecipes USA and Canada)

    by
    24

    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!!  -  28 Feb 2002  (Review from Allrecipes USA and Canada)

    by
    17

    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!  -  27 Sep 2005  (Review from Allrecipes USA and Canada)

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