Cashew Chicken

  • images/cashew_chicken.jpg

Makes 4 servings


  • 1 tablespoon oyster-flavored sauce
  • 1/4 teaspoon white pepper

  • 12 ounces boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 2 tablespoons cooking oil
  • 2 teaspoons finely chopped garlic
  • 4 ounces asparagus, trimmed and cut into 1-inch pieces
  • 1 small carrot, thinly sliced
  • 1/2 cup chicken broth
  • 2/3 cup sliced water chestnuts
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 teaspoon cornstarch mixed with 2 teaspoons water
  • 1/2 cup roasted cashews


  1. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 15 minutes.
  2. Place a wok or wide frying pan over high heat until hot. Add oil, swirling to coat sides. Add chicken and garlic; stir-fry for 2 minutes. Add asparagus, carrot and broth. Cook until vegetables are tender-crisp, about 3 minutes. Add water chestnuts and rice wine; cook for 1 minute. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add cashews and toss to combine.

* Notes: Don't worry if your favorite vegetable is out of season. Choose whatever looks best and is in season locally. If asparagus is unavailable, no problem. Use sugar snap peas, snow peas or green beans instead. One important thing to remember about Chinese cooking is to take advantage of whatever is in season, and don't be shy about trying something new.