Cashew Chicken And Rice
A savory stir-fry featuring tender chicken, crunchy vegetables, and roasted cashews in a flavorful soy-based sauce, perfect for a quick, satisfying Asian-inspired meal.
Ingredients
- 3 whole chicken breasts (about 2 1/4 lb.), skinned, boned and cut in thin strips ⓘ
- 3 Tbsp. vegetable oil ⓘ
- 1 (8 oz.) can bamboo shoots, drained ⓘ
- 2 c. sliced celery
- 1 (8 oz.) can sliced water chestnuts, drained ⓘ
- 3 c. hot cooked rice ⓘ
- 1/2 c. cashews ⓘ
- 1 (2 oz.) jar sliced pimentos ⓘ
- 1/4 c. cornstarch
- 1 tsp. seasoned pepper ⓘ
- 3 Tbsp. soy sauce ⓘ
- 3 c. chicken broth ⓘ
Instructions
- In a large skillet or Dutch oven, sauté chicken in oil for 2 minutes or until tender.
- Add bamboo shoots, sliced celery, and sliced water chestnuts.
- Cook for 2 minutes.
- Stir in cashews and sliced pimentos.
- Blend cornstarch, seasoned pepper, and soy sauce.
- Stir in chicken broth and pour into the chicken mixture.
- Cook and stir until the sauce is slightly thickened.
- Serve over beds of hot, fluffy rice.
Tips & Substitutions
For a richer flavor, marinate the chicken strips in soy sauce for 30 minutes before cooking. You can substitute the bamboo shoots with sliced bell peppers or snap peas for a fresh crunch. If you prefer a gluten-free option, use tamari instead of soy sauce. Adding a splash of sesame oil at the end can enhance the dish, reminiscent of other Chinese recipes.
Serving Suggestions
Serve the cashew chicken over fluffy white or jasmine rice, which absorbs the flavorful sauce beautifully. For added freshness, garnish with chopped green onions or cilantro. This dish pairs well with steamed broccoli or a simple cucumber salad, making it a delightful addition alongside Chicken With Vegetables, Chinese Style.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a skillet over medium heat until warmed through, adding a splash of chicken broth if the sauce thickens too much. Alternatively, you can microwave it in short intervals, stirring frequently to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Cashew Chicken And Rice contains roughly 843 calories, with 15g protein, 37g carbohydrates, and 72g fat. It is an excellent source of vitamin A (115% of the Daily Value), vitamin C (43% of the Daily Value), and protein (31% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 2497mg per serving (109% 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 other nuts instead of cashews?
Yes, you can substitute cashews with almonds or peanuts for a different texture and flavor. Just ensure that any nut allergies among your guests are considered. Toasting the nuts before adding them will enhance their flavor, making your dish even more delicious.
What can I serve with Cashew Chicken and Rice?
This dish pairs well with a variety of sides. Consider serving it with a light stir-fried vegetable medley or a simple green salad. For a heartier meal, add egg rolls or spring rolls as an appetizer. The combination of flavors will elevate your dining experience.
Can I make this recipe in advance?
Yes, you can prepare the chicken and vegetable mixture in advance and store it in the refrigerator for up to two days. When ready to serve, simply reheat it and add the cornstarch mixture to thicken the sauce. This is a great way to streamline your cooking on busy nights.
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).