Cashew chicken from The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home by Diana Kuan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SKidd on May 31, 2026

    We make this fairly often using less chicken and adding extraveg that we have on hand. Sometimes I double the sauce if the volume of ingredients seems bigger. It’s not super spicy at all, even with our homemade chili garlic sauce but it’s flavorful and spouse just adds chili crisp.

  • darylm503 on October 06, 2017

    Based upon the other two notes, I must be doing something wrong. All three times I have made this it has come out much too salty. The sauce isn't especially flavorful or distinctive either. I'll give it another try but will probably tweak the recipe to try to reduce saltiness.

  • BethNH on May 08, 2015

    Very nice cashew chicken. The recipe is well organized and includes a marinade and sauce. Once the chicken is marinating, there is time to put on a pot of rice and cook the rest of the ingredients. This is basically a stir fry of peppers, onions, chicken and cashews with a delicious sauce. Serving sizes are small and need to be doubled for my family of 5.

  • rivergait on June 28, 2013

    Chinese "American", like take out....a very GOOD takeout. Kids 7 and 13 loved it. I added zucchini cubes and celery chunks, served over rice. Three chicken thighs I boned and skinned myself served 4 people, with 1 lunch leftover.

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