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Cashew Chicken

819 faves | 20 recommends
Nutrition per serving    (USDA % daily values)
CAL
426
FAT
66%
CHOL
54%
SOD
49%

Comments

definetly thighs :)
Ali Sherrill   •  28 Dec   •  Report
i made this it was easy and my family loved it!
Ali Sherrill   •  28 Dec   •  Report
This was a very quick and delicious meal. I added some snow peas and baby corn for more veggies :)
Amy Jarrett   •  11 Sep   •  Report
I used splenda to replace the sugar !
Sandra Baker Moore   •  15 Jul   •  Report
Definitely go with the chicken thighs. Much better!
Stephanie LaRue   •  9 Jun   •  Report
This was quick and delicious! I'd second the chicken thigh comment above. Also, next time I make it I plan to add some Sriracha to the sauce.
Eric O'Connell   •  26 May   •  Report
These kind of dishes are always better with chicken thigh rather breast. Chicken thigh is cheaper so you can put the savings toward making sure you're getting organic & free-ranger or higher welfare.
Travis Hearn   •  22 May   •  Report
looks yammy...
Florida Anne   •  20 May   •  Report
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Ingredients for 4 servings

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

2 tablespoons dry sherry (or cooking wine, or leave out)

2 tsp. minced, peeled, fresh ginger

3 1/2 teaspoons cornstarch

coarse salt

1/2 cup chicken broth

2 tablespoons soy sauce

1 tablespoons rice vinegar

2 teaspoons sugar

1 tablespoons plus 2 teaspoons vegetable oil

2 garlic cloves, chopped

2/3 cup unsalted cashews, toasted

2 green onions, white and green parts separated and thinly sliced

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