Cashew Chick
A savory stir-fry featuring tender chicken, crunchy water chestnuts, and fresh vegetables in a flavorful soy-ginger sauce, perfect for quick weeknight dinners or casual gatherings.
Ingredients
- 2 chicken flavored bouillon cubes ⓘ
- 1 1/2 cups boiling water ⓘ
- 2 tablespoons soy sauce ⓘ
- 1 tablespoon cornstarch
- 2 teaspoons lite brown sugar
- 1/2 teaspoon ginger ⓘ
- 4 chicken breast halves, skinned and cut into bite-sized pieces ⓘ
- 2 tablespoons vegetable oil ⓘ
- 2 cups sliced mushrooms ⓘ
- 1/2 cup sliced green onion ⓘ
- 1 small green pepper, sliced ⓘ
- 1 (8 oz.) can water chestnuts, drained and sliced ⓘ
Instructions
- In a small saucepan, dissolve the bouillon cubes in boiling water.
- Combine soy sauce, cornstarch, brown sugar, and ginger; stir into the bouillon mixture.
- In a large skillet, brown the chicken pieces in vegetable oil.
- Add the bouillon mixture to the skillet and cook, stirring until slightly thickened.
- Add the sliced mushrooms, green onion, green pepper, and drained sliced water chestnuts.
- Simmer uncovered for 5 to 8 minutes, stirring occasionally.
- Serve over rice and garnish with cashew nuts.
Tips & Substitutions
For a richer flavor, consider adding a splash of sesame oil to the skillet along with the vegetables. If you prefer a thicker sauce, increase the cornstarch slightly or let the mixture simmer longer. You can substitute the chicken with tofu for a vegetarian option or use shrimp for a different protein. Serve with rice or noodles for a complete meal, similar to Chicken Fried Rice (Chinese Style).
Serving Suggestions
Serve this dish over steamed rice for a hearty meal. It pairs beautifully with a side of sautéed green beans or a simple salad. For an added crunch, garnish with roasted cashew nuts just before serving. This dish also works well as part of a larger spread of Chinese recipes, making it perfect for family gatherings or dinner parties.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, stirring occasionally, until heated through. You can also microwave it in short intervals, stirring in between, to avoid overcooking the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Cashew Chick contains roughly 976 calories, with 14g protein, 42g carbohydrates, and 88g fat. It is an excellent source of vitamin A (116% of the Daily Value), vitamin C (72% of the Daily Value), and iron (30% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 2539mg per serving (110% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables in this recipe?
Absolutely! Feel free to customize with your favorite vegetables, such as bell peppers, snap peas, or broccoli. Just ensure they are cut into similar sizes for even cooking. This flexibility allows you to adapt the dish based on seasonal produce or personal preference.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and sauce in advance and store them separately in the refrigerator. When ready to serve, simply reheat the chicken and combine it with the sauce and vegetables. This makes it a convenient option for meal prep or busy weeknights.
Is this dish suitable for freezing?
While the chicken and sauce can be frozen, it's best to freeze them separately from the vegetables to maintain texture. Thaw in the refrigerator overnight before reheating. Keep in mind that some vegetables may become soft after freezing, but the overall flavor will still be delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).