Chicken and Cashews

  • lutzflcat Posted: 08/02/09
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    This dish was very good, however, I think the cashews added next to nothing to it. I most likely will skip them the next time and save some calories, as I thought they just didn't add much flavor.

  • lksmithnj Posted: 05/08/09
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    Excellent! Definitely will do this one again. It's surprisingly good for a homemade Chinese dinner, in fact better than any other I've made. There's a lot of different textures and flavors, and the rice pilaf could easily be used with other dishes. I added a little more sesame oil than called for, and be sure to use toasted sesame oil, not regular, for authentic flavor (International Foods is excellent). The only negative is that the way the recipe is written and the ingredients are listed makes it a little confusing to figure out, especially the ingredients for the pilaf. That, plus there's a lot of prep and chopping which is often the case with CL recipes, but I'm sure it could be simplified to take less time. All in all, this is definitely a winner! We loved it and there was nothing left!

  • amyc79 Posted: 02/20/10
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    This was good but I didn't think it was outstanding. Relatively easy and enjoyable, but I will be moving on to another stir fry recipe to try. If you can find a good oyster sauce at an asian market, it can really add some complexity to the dish (I thought I could have used more!). But I agree most grocery store brands are not that great. I also agree that the cashews didn't add much to the dish.

  • lynae17 Posted: 04/29/09
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    This recipe was not only easy to make, but so delicious my husband and I nearly ate it all! I did use hoisin sauce instead of oyster sauce. Next time I will double the rice pilaf as that by itself was a hit. This would be a good dish to make for company, which I plan on doing.

  • JasonM Posted: 05/22/09
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    Probably the best Asian-style dish I've tried from Cooking Light in quite a while. It was very easy, very flavorful, and it didn't take a long time, as promised. The only changes I made was to use a homemade chicken stock, I added a dash of cayenne pepper for some kick, and I served this over just plain brown rice instead of the rice pilaf that was suggested.

  • KristinD Posted: 05/16/09
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    Excellent! Restaurant quality at home and very easy. Once the vegetables, garlic and ginger are prepped, it comes together quickly.

  • cathyslater Posted: 09/20/10
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    Just had this for dinner. My husband helped by cutting up all the vegtables. We were able to set the table, make a spinach salad w/ Asian dressing & make the chicken w/ cashews while the brown basmati rice cooked. The dish was wonderful. Like other reviewers, I used OJ instead of the dry sherry--otherwise cooked according to recipe & we loved it.

  • tastan Posted: 01/31/10
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    Very good and easy to make! I also used orange juice instead of sherry and peanuts instead of cashews (what I had on hand, although I agree with the other reviewer that you could probably eliminate the nuts completely). I made the accompanying rice pilaf. Will make again.

  • TexasOnMyMind Posted: 05/13/09
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    There were a few more steps in this recipe than I would normally like for a weeknight dinner, but we soldiered through it with fantastic results! There was a lot of subtle flavors in this dish that really worked well together on the final product. I would definitely make this for company.

  • allicraft Posted: 05/27/09
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    This is perhaps the best cashew chicken I have ever had! The only modification I made was to cut the oyster sauce in half - I was concerned that my family wouldn't like it if it was too strong. This recipe was quick and easy, my family loved it and it has earned its place among my favorite recipes.

  • cookfromsocal Posted: 08/02/10
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    We enjoy stir-frys so had to try this. I didn't have any oyster sauce and found at the grocery store. It has a weird taste so next time will reduce by half. I agree with the other reviewers that the cashews didn't add much but I love nuts so will put in again. A definite repeat.

  • Teagal Posted: 11/01/09
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    My family and I liked this recipe. I did as recommended by a couple other reviewers and halved the amount of oyster sauce. Sometimes if myself or daughter get a bite that is too strong it kind of ruins the dish for us. I omitted the sherry because I didn't have any on hand. The rice pilaf was delicious, but next time I will double the recipe. We barely had enough rice to go around. I ended up making another batch of rice for the left over stir fry.

  • addinia Posted: 06/07/09
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    My whole family, including children ages 10 and 12, loved this dish. I too cut the oyster sauce in half, and as I did not have sherry on hand I used orange juice which worked very well.

  • emanning Posted: 04/27/09
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    We loved this for a fairly quick and easy weeknight dinner. Much better than restaurant Chinese food.

  • elektraviolet81 Posted: 05/21/09
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    I really loved this dish and would make it again. I did use hoisin sauce instead of oyster sauce as one of the other reviewers did, since that is what I had on hand. I made the rice that also went with the recipe, and served the chicken & cashews on that. Delish!!

  • Lucyrocket Posted: 05/15/09
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    Everyone loved it! I think next time I will add some water cress for added crunch! Outstanding taste for a quick easy meal.

  • wangliqin Posted: 05/07/09
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    1111111111111

  • IamLisa Posted: 05/20/09
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    This was delicious! I will definitely make this again and again. The only changes I made were using fish sauce instead of oyster sauce since that's what I had on hand, and I accidentally used olive oil instead of sesame - somehow I forgot that part. Anyway, the chicken and the rice were perfect together. An absolutely satisfying meal!

  • Rockabilly Posted: 05/22/09
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    This recipe made enough for 2 dinners for us. If I am willing to eat leftovers it's got to be good. In fact, it is delicious!

  • MsaraA Posted: 12/12/09
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    I thought this was bland and not worth all the chopping and mixing for the end result. There are other cooking light stir frys I would rather spend my time making.

  • JanineLuz Posted: 03/21/10
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    Delicious and easy!

  • nvasichko Posted: 10/02/10
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    Made this for dinner tonight and it was an all around hit. I did make some modifications. I used orange juice instead of the dry sherry, as other had suggested and only used one tablespoon of oyster sauce. I also added one cup of sliced carrots and several cups of fresh broccoli florets. I would definitely make it again just like that.

  • JoyceLavalle Posted: 11/22/10
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    very nice easy evening meal. Healthy and tasty

  • PharmCooker Posted: 01/10/11
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    Great weeknight meal recipe! I substituted fish sauce for the oyster sauce and still tasted great!

  • Mleigh Posted: 05/23/11
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    This was really good! Much better than take-out and easily pulled together with pantry staples. This will definitely be going in the "keeper" file. P.S. I really liked the cashews and was disappointed when I remembered that I hadn't packed them in my lunch this morning to sprinkle on top of the leftovers!

  • myonebeloved Posted: 06/05/11
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    This meal was absolutely delicious and easy to make. I have been trying new healthy recipes for my husband and me and this is one I will definitely be making again!!

  • tarheeldeal Posted: 08/02/11
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    I thought this was so tasty. I followed the recipe exactly, except I added some fresh green beans to enhance the veggies and I added the cashews while stir frying veggies (instead of just sprinkling on top). I also made the suggested rice pilaf and it was great.

  • KarenWard Posted: 09/19/11
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    A solid recipe with good flavor and easy to make on a weeknight. Can add any veggies you have on hand and makes good leftovers for tomorrow's lunch.

  • jenleong22 Posted: 11/16/11
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    Considering I spent half my childhood in my dad's Chinese restaurant, I was pleasantly surprised by how this recipe turned out. I will definitely make it again. Notes: I added oyster mushrooms and water chestnuts. Mushrooms really absorb the delicious flavor of the sauce, and the water chestnuts add a delightful crunch. I also added additional cashew pieces to the actual stir fry. Finally, to those who are timid about the oyster sauce, I'll say this: Oyster sauce tastes AWFUL on its own. However, added to a sauce, it simply enhances the flavor and makes it a whole bunch more savory. Try it!

  • alibeebu Posted: 10/26/11
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    Made it tonight. Trying to eat healthy but sometimes you crave take out Chinese. This is close enough to curb the craving. Saving this one and writing it down. Will make again

  • KCooker Posted: 11/09/11
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    I've made this twice now- forgot how good it was the first time! Made it exactly by the recipe and it's perfect for when you want a good, simple dish that tastes like you're cheating with Chinese takeout! The cashews are the perfect extra added crunch, too! Yum! Great for leftovers, as well. Served wiith steamed snow peas.

  • crysmys Posted: 11/14/11
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    A keeper. More prep than I'd like, but cooks up quickly; good flavor. Will definitely keep in the rotation.

  • seaside725 Posted: 01/26/12
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    This was a good recipe. My family enjoyed it and the flavors seemed to blend well. I agree that the cashews didn't add much to it, and I would probably eliminate them the nexty time I make this dish.

  • a5ironfan Posted: 02/01/12
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    I've made it twice now, and it's yummy!

  • bkbroiler52 Posted: 02/21/12
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    Fantastic

  • Baileys2moms Posted: 01/31/12
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    My whole family loved this. Very tasty. I add more vegetables to make it a meal. We use quinoa instead of Pilaf.

  • Sidsie Posted: 02/22/12
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    While I was making this the sauce smelled really unappetizing, but the final result turned out very tasty. I subbed peanuts for the cashews, otherwise made as written. Served over brown rice. I will be making again, next time will add more veggies, as 2 of us ate all 4 servings!

  • bigbuttbetsy Posted: 05/11/12
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    Good but a lot of work with all of the sauces...

  • jma1216 Posted: 05/20/12
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    A keeper! Everyone loved this! I forgot to get cashews but it was tasty with out them, other wise made as directed. Next time I will add more veggies.

  • daneanp Posted: 06/10/12
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    We eat this on a fairly regular basis. Love take out chinese (or thai) but don't like all the fat and calories so we just make it at home instead. Using a good quality sesame oil is imperative. Once things are chopped and the marinade and sauce are done, it goes together in just a few minutes. We serve it over steamed jasmine rice and an asian-style cucumber salad on the side.

  • jessiqua82 Posted: 11/27/12
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    I made this dish for my husband. He fell in love with it. The only things I did differently was to omit the oyster sauce. I used dried ginger and garlic powder instead of the fresh ginger and garlic.I also added about 1/4 cup of diced carrots. My husband said this is the best chicken cashew dish he has ever had.

  • partythesue Posted: 07/20/12
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    I thought this recipe was very bland!! I highly recommend adding a spoonful of Sriracha chili sauce or Oelek chili paste before serving, it made all the difference and I will make it again because of that addition. I didn't make the pilaf, just used regular brown rice.

  • GAFoodLover Posted: 05/04/12
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    I love Chinese foods, so I may try this but I have to wonder why you would put a tablespoon of honey in a savory dish? Wouldn't it taste more like a breakfast or dessert dish than a meal? I'd also seriously reduce the ginger, which overpowers whatever it's in. Maybe somebody can explain why so many (otherwise) good Asian dishes include honey or sugar - I simply don't get why one would like such a flavor clash. Also don't understand the several comments about the cashews not adding anything - cashews are good in just about anything, and add a great texture to a stir fry.

  • KDKing Posted: 10/27/12
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    I loved this! I tend to eat a lot of Asian foods and this one will be made again very soon. I somehow managed to misread the instructions and used canola instead of sesame oil for the main dish...it's still fantastic! I just steamed some jasmine rice instead of doing the pilaf. This will go well with the sweet & spicy green beans recipe I discovered (and make too often) a few months ago.

  • MarinelaTimofte Posted: 09/07/13
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    I made this when we had some friends over to us. everyone loved it. I replaced the pilaf with basmati rice and it was great. If anyone interested in south american and african chicken specialities also see my blog http://www.easiest-healthy-recipes.com/healthy-chicken-recipes/

  • Mom2ake Posted: 09/16/13
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    We loved this. I used orange juice instead of the sherry, and I added broccoli, carrots and water chestnuts for crunch. My husband raved it was good enough to be "restaurant food."

  • stellacorona Posted: 09/26/13
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    I really liked this!! also used green pepper and carrots. the technique of stir frying the chicken for 3 minutes, removing and adding back in later, really made it tender. i've stir fried for years, but i think i over cook the chicken. ate the leftovers on linguine. will make again.

  • lynn770 Posted: 10/08/13
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    I really liked this one and just now realized I forgot the sesame oil. Well, I will have to make it again! :) I served it over brown rice for dinner then reheated again for lunch the next day. Will definitely make again.

  • zeshantahri123 Posted: 02/18/14
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    its good enough to be resturant food, i tried this at home: feel free to visit: http://worldfoodrecipes123.blogspot.com/

  • jjeveritt Posted: 03/27/14
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    Absolutely lovely meal, tasted just like Chinese takeaway. Well worth a go!

  • Bcafferty Posted: 11/03/13
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    Amazing! Sooooo good!

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