Chicken & Cashews

I pulled this recipe from a recent issue of Cooking Light magazine. I don’t really have a lot to say about this one–it was good, but not great. I prefer the Cashew Chicken Stir Fry that I made before. Really, there shouldn’t have been a lot of difference, but to me, the previous version was much better. I’ll be keeping that as my standby, as far as Cashew Chicken goes.

Chicken & Cashews
Adapted from Cooking Light, May 2009

  • 3  tablespoons  low-sodium soy sauce, divided
  • 2  tablespoons  dry sherry
  • 4  teaspoons  cornstarch, divided
  • 1  pound  skinless, boneless chicken breast, cut into bite-sized pieces
  • 1/2  cup  fat-free, less-sodium chicken broth
  • 2  tablespoons  oyster sauce
  • 1  tablespoon  honey
  • 2  teaspoons  sesame oil, divided
  • 3/4  cup  chopped onion
  • 1/2  cup  chopped celery
  • 1/2  cup  chopped red bell pepper
  • 1  tablespoon  grated peeled fresh ginger
  • 2  garlic cloves, minced
  • 1/2  cup  chopped green onions (about 3 green onions)
  • 1/4  cup  chopped unsalted dry-roasted cashews

1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.

Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.

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9 Responses to “Chicken & Cashews”

  1. Mara @ What's For Dinner?

    So… when can I come over for dinner?

  2. Teri

    I could ask the same of you. 🙂

    We’ve been talking about those Grilled Cheeseburgers all week.

  3. Test Subject #2

    I agree…the other one was much better. This one was good, but I wasn’t super excited about it. At first I thought it might be because I missed it the first time around and just had it as leftovers, but if you feel the same way…

  4. Dianne

    I was thinking about trying to make something like this the other day. It looks great!

  5. Mom

    Dianne is right, it does look great which means you will probably be a photo winner again, even if it wasn’t overly tasty

  6. Teri

    Leah is right, it wasn’t bad…it just wasn’t as good as that recipe I made before. THAT was fantastic, and I’ve made it two or three times since then.

  7. Dianne

    What is the other recipe you tried like?

  8. Dianne

    Thanks! I’ll take a look!

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