Cashew Chicken


  • 1 pound boneless, skinless chicken breasts, chopped into bite-size pieces
  • 1 red bell pepper, cut into strips
  • 1 cup mushrooms, sliced
  • 3-4 green onions, thinly sliced
  • 3-4 cloves of garlic, minced
  • 1 C  unsalted cashews
  • 2 tablespoons cornstarch
  • 6 tablespoons chicken broth
  • 2 tablespoons hoisin sauce
  • 1 tablespoon white wine vinegar
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • basmati rice, for serving


  1. Cook rice according to package directions.
  2. In a small bowl, combine cornstarch chicken broth and whisk until smooth. Stir in hoisin, vinegar and soy sauce and set aside.
  3. Add oil to wok or large skillet and set over medium-low heat. Add garlic and cashews and stir until garlic is golden and fragrant. 
  4. Season chicken with salt and pepper, then add to wok. Cook until chicken is no longer pink, then add pepper strips, mushrooms and cornstarch mixture.
  5. Continue cooking, stirring frequently, for 5-7 minutes or until sauce has thickened. Stir in all but 2 tablespoons of the green onions.
  6. Serve with rice and top with remaining green onions and additional cashews, if desired.