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Cashew Chicken for DH

April 11, 2013

DH is my favorite recipe taste-tester. He tried this before I left for Savannah…one of my experiments.
I’m going to be out of pocket for a bit…tell you all about it when I get back!


Cashew Chicken


  • 2 Tablespoons Olive Oil
  • 2 boneless skinless Chicken Breast halves, cut into large chunks
  • 4-5 Mushrooms, sliced
  • 2 Green Onions, green part snipped, white thinly sliced
  • 1/4 cup GF Soy Sauce
  • 1 teaspoon grated fresh Ginger
  • 1/2 cup Chicken Broth
  • 1/4 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 8 ounce can sliced Bamboo Shoots, drained
  • 8 ounce can sliced Water Chestnuts, drained
  • 1/2 cup Cashews, toasted
  • 1/2 cup frozen Snow Peas
  • 2 Tablespoons Arrowroot
  • 3 Tablespoons Cold Water
  • Cooked Rice


  1. Add olive oil to large skillet over medium-high heat.
  2. Place chicken & mushrooms in skillet, stirring until chicken is no longer pink on the outside.
  3. Add green onions, soy sauce, ginger, broth, salt & pepper.
  4. Cover, reduce heat to low & cook 35 minutes.
  5. Add bamboo shoots, water chestnuts, cashews & snow peas, increasing heat to medium-high.
  6. In a small bowl, dissolve arrowroot in water.
  7. Stir into chicken mixture.
  8. Cover & cook until thickened, stirring to coat everything in the sauce.

Serve over cooked rice.


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