Friday, February 11, 2011

Best Cashew Chicken

  • 2 heaping tablespoons cornstarch
  • 2 cups chicken broth
  • 6 tablespoons soy sauce (get low sodium kind)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon hot pepper sauce
  • 1-2 tablespoon Hoisin sauce (depending on how much you like it)
  • 2 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 1 pound skinless, boneless chicken breast meat - cut into strips
  • 1 small onion, chopped
  • 1 or 2 green bell pepper, chopped in large pieces
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1 (8 ounce) can sliced bamboo shoots
  • 2/3 cup cashews (I like roasted and unsalted)


  1. Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, Hoisin, and hot sauce; set aside. Heat half of the oil (I mix the sesame and olive) in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
  2. Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, bamboo, water chestnuts, and cashews. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Serve with rice.