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Cashew Chicken

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Cooking popular take-out dishes like this one at home means you can control the quality of the ingredients, making them far healthier.

Source: Everyday Food, May 2004
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Toasting brings out the sweet, buttery flavor of the cashews. Spread them on a baking sheet, and cook in an oven heated to 350 degrees until golden and fragrant, about 10 minutes.

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Reviews

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How would you rate this recipe?
207
  • Carol Miller
    30 MAR, 2013
    This recipe was quick, easy and tasty! I'd make it again and recommend to others.
    Reply
  • MS112573490
    22 OCT, 2011
    I have made this two or three times now, so you can tell how good it is by how I find myself coming back to it. I crave the crunchy cashews with the chicken. Tonight, I added some baby snap peas for some extra green, and it turned out great. It isn't the most AMAZING recipe I have ever made at home. But, for a rather simple meal it sure tastes good. Note: Watch the hoison sauce. I added too much one time and it was very overwhelming with the licorice root/anise flavors. Whew! : )
    Reply
  • marisa12
    11 OCT, 2011
    I made this for dinner tonight! Wowie! It taste like something from a restaurant. Very tasty!
    Reply
  • MS12157780
    8 JAN, 2011
    This recipe is just fabulous! I am a huge fan of hoisin sauce and any kind of nuts will make me happy. Have any of you made your own peanut, cashew or almond butter? All are so great for cooking.
    Reply
  • MS10702140
    31 MAY, 2010
    This was a good basic recipe, but will add brocolli, snow peas and red chilis next time for more overall flavor. Served with Mango Coconut rice which is fantastic ( by Paula Deen) .
    Reply
  • lainey_f
    23 MAY, 2010
    This was great! But I admit that I modified it quite a bit, based on what was in my pantry. I forgot the garlic, added some thinly sliced celery, used some roasted chicken breast chunks from Schwan's - which had plenty of salt, so I didn't add more, and used some Thai Plum Sauce instead of the hoisin, as I already had a bottle in my fridge.
    Reply
  • aes74
    21 MAY, 2010
    It's not bad, but lacking something. I added more hoisin sauce then called for and that seemed to help. Make sure you add your salt and pepper.
    Reply
  • allijean
    13 MAY, 2010
    This dish was great! (and I even forgot the garlic - opps!) I added yellow bell pepper to give it some kick. In the future, I might even add spinach to make it even healthier. I think the other comments have it right - the quality of your hoisin sauce seems to really matter for this recipe. I found an all-nautural sauce at the store and paid a little more than normal but it was definitely worth it. I will be making again for sure!
    Reply
  • nland
    13 MAR, 2010
    Wasn't what I was expecting - I was thinking this would be more savory. Was a bit on the "blah" side. Probably the brand of sauce I used.
    Reply
  • nland
    13 MAR, 2010
    Wasn't what I was expecting - I was thinking this would be more savory. Was a bit on the "blah" side. Probably the brand of sauce I used.
    Reply

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