Ingredients for Cashew Chicken
- 1 cup Long Grain Rice
- Water (as needed for cooking rice)
- 1.5 lbs Boneless Skinless Chicken Breasts
- 6 tablespoons Hoisin Sauce
- 1/2 cup Wheat Germ
- Vegetable Oil Cooking Spray (as needed)
- 1/2 cup Cashews
- 1 tablespoon Sesame Oil
- 1 cup Snap Peas
- 1/2 cup Water Chestnuts
- 1/2 cup Bamboo Shoots
- 1/2 cup Chicken Broth
- 1/4 cup Teriyaki Sauce
- 2 tablespoons Cornstarch
- Lemon Wedges (as needed for garnish)
- 1/2 cup Breadcrumbs (optional)
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How to Make Cashew Chicken
- Cook 1 cup of rice according to package directions.
- Rinse 1.5 lbs boneless, skinless chicken breasts and pat dry with paper towels.
- In a bowl, coat chicken with 1/4 cup hoisin sauce.
- Dredge chicken in 1/2 cup wheat germ or breadcrumbs until evenly coated.
- Lightly spray a large skillet with vegetable oil and brown chicken until cooked through (about 6-8 minutes per side).
- Let chicken cool slightly, then cut into bite-sized pieces.
- Spread chicken pieces on an ungreased baking sheet. Bake at 400°F (200°C) for 10-15 minutes until crisp.
- Add 1/2 cup cashews to the baking sheet during the last 3 minutes of baking.
- Remove from oven and keep warm.
- In a small bowl, whisk together 1/2 cup chicken broth, 1/4 cup teriyaki sauce, 2 tablespoons hoisin sauce, and 2 tablespoons cornstarch until smooth.
- Heat 1 tablespoon sesame oil in a large skillet over medium-high heat.
- Add 1 cup snap peas and cook for 3 minutes until tender-crisp. Stir in 1/2 cup water chestnuts and 1/2 cup bamboo shoots.
- Pour sauce mixture over vegetables and bring to a boil, stirring constantly until thickened.
- Gently fold in the cooked chicken and sprinkle with remaining cashews.
- Serve immediately over hot rice. Garnish with lemon wedges.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
41g
Fat
8g
Carbs
26g