Chicken and Cashew Stir-Fry

我和我的丈夫现在几次and we both love it. Yes, you could add more veggies and play with it (as you can with any stir fry recipe), but this is great exactly as written. I add fresh cashews on top of leftovers. YUM!

• katieellen

• Michigan

• 2/23/2020

I made this recipe mostly as is, but added onions as others suggested. Also, I used some toasted sesame oil for sautéing for extra flavor and some extra ginger and garlic, as well as broccoli and extra Chile flakes. It’s a great base recipe to dress up a little. One more thing - someone suggested leaving the cashews on the side so they won’t get soggy. Agreed! The store was out of roasted, so I got raw and toasted them myself.

• bluemoonmeg1194

• Oregon

• 5/3/2018

This is a great recipe if followed exactly. I used fresh pressed gineger and garlic. Season the meat with salt and pepper, add a tad extra crushed red pepper and yum! I'm a former chef and this is a keeeper and substitute any favorite veggies like others suggest. Tons of flavor if seasoned correctly.

• Curtisgrace

• New Hampshire

• 7/11/2017

Good cashew chicken! I'd be interested to try it with toasted sesame oil in the sauce...I think it could be a bit more flavorful. Subs: - I did use a non-stick pan...no problems. - I used a can of sliced water chestnuts instead of bell pepper, and it worked great. I put them into the pan with the ginger/garlic/etc. (I didn't feel the need to add more veggies since I was eating it with cabbage pancakes, but YMMV.) - I increased the cashews to 3/4 cups, and added them with the sauce.

• trisarahtops2

• Washington, DC

• 9/17/2016

I keep trying to like chicken thighs, but I can't. I should have substituted breast, but didn't. There are way better stir fry recipes with chicken and vegetables around. This one needed more veggie's - which I did add, but followed the rest of the recipe pretty much as written. I'm going back to my tried and true recipe.

• Anonymous

• Dana Point, CA

• 4/1/2016

This was a winner. I took the suggestions and used sliced onion, a handful of frozen peas, 4 big sliced mushrooms, red and yellow pepper, and mini carrots which I sliced in half. I had some pickled chilies and added 1/2 of a big one. With the red pepper it had a nice bite. Because of the added veggies I used more liquid, a cup or more of broth, more cornstarch, and more soy. Next time I'll use more cornstarch. It took a while to slice and dice but it all added up to three bowls which made clean up easier. This dish could have other veggies , or go veggie and use broccoli or cauliflower. The possibilities are endless, beef, pork etc. Again, a winner.

• woodstockchef

• Woodstock, NY

• 2/21/2016

Like other cooks, this needed more veggies! I added red cabbage, shitake mushrooms, onion, and carrot, and upped the peppers too. I ended up tweaking the sauce to my liking, using honey instead of sugar, adding sesame oil, rice wine vinegar, and sherry wine. I added quite a bit more ginger and garlic. I topped it with bean sprouts and the cashews. Was delicious. Will make again, with my changes.

• Alimacblue

• Hendersonville, NC

• 4/3/2015

I've made this several times with different variations. This time I followed the recipe almost exactly (I did add an onion which I think is critical) and I found it to be overly sweet. I like it better when I also add a couple hot peppers (Jalepeno or habenero)

• deb_in_tn

• Brentwood, TN

• 2/28/2015

This was tasty, but needed a bit more oomph. I'd make it again, and perhaps add more veggies for a bit more flavor.

• bethcoyne

• San Diego, CA

• 5/11/2014

This is a fabulous standard. I served it over jasmine rice. The only addition I made was water chestnuts. They add a nice texture to it and a flavor that really ties it together.

• mtai

• Houston, TX

• 3/21/2014

As of November 2013, this is one of my top chicken recipes. I use strips of boned skinless chicken breasts. I served it with jasmine rice and lots of fresh mango slices. We had lemon poppyseed cake with warm lemon sauce & vanilla ice cream for dessert.

• Grandmama_Gail

• 11/17/2013

咩!充足而没有多少字符或flavour.Bland. Needs way more garlic and ginger.And something else, maybe hot peppers or fresh coriander. Won't try and figure it out.

• kdandie

• 6/10/2013

Oops, in my review, I meant to say that I added about 2 TB each (maybe a little less) of chopped garlic and ginger. I think it's important to increase those ingredients from what's stated in the recipe.

• Anonymous

• Del Mar

• 4/29/2013

Excellent stir fry. As another reviewer said, this is a great base for any stir fry ingredients you have. I made lots of substitutions according to what I had on hand - used leeks for scallions (most went in to stir fry pan but used a few to sprinkle on top), also used zucchini, and increased garlic and ginger to about 1 tablespoon each. Used a little more red pepper flakes to increase heat. Also added more soy sauce and chicken stock instead of broth, which is what I had on hand. Also did not throw all veggies in at once - after searing chicken and removing to pan, I put in zucchini and red pepper and let them sear for a minute on each side before stirring, then added leeks for about a min, then added chopped garlic/ginger together for about 30 secs (so they don't burn), and followed shortly with sauce to simmer/thicken for a min or two, along w/red pepper flakes. After a couple mins, sauce had thickened a bit so I added chicken and cashews, let that heat up for a minute or so, then served over rice and topped with a few chopped leeks. My family raved, and they're a tough crowd. P.S. I used leftover brown rice, which I had in fridge and stuck it in microwave to heat it up and then poured stir fry over it. This was surprisingly EXCELLENT. Will definitely do again w/chicken thighs and whatever veggies I have on hand. But for me, having at least 1 TB each of garlic and ginger is a must.

• Anonymous

• Del Mar

• 4/29/2013

DON'T stir the cashews in if you're going to have leftovers! They get soggy. Just serve them chopped in a bowl on the side. You can even use peanuts, if that's what you've got. This is the best stir-fry recipe that also hits the very important point of only calling for things I'm likely to have around. I always add 3 julienned carrots and a whole yellow onion (sliced thin through the root, french-style), after the chicken but before the garlic/ginger/scallions, and if I have broccoli and cabbage around, they go in, too.

• umberla

• Pittsburgh, PA

• 4/12/2013