Cashew chicken from The Pioneer Woman Cooks: Dinnertime: Comfort Classics, Freezer Food, 16-Minute Meals, and Other Delicious Ways to Solve Supper! (page 167) by Ree Drummond

  • green onions
  • green peppers
  • chicken thighs
  • fresh ginger
  • sesame oil
  • oyster sauce
  • rice vinegar
  • canned water chestnuts
  • sherry
  • roasted unsalted cashew nuts
  • reduced salt soy sauce

Where’s the full recipe - why can I only see the ingredients?

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

  • averythingcooks on January 13, 2021

    I have been eyeing this recipe for a while. I cut the sauce/aromatic ingredients in 1/2 and used 1 good sized chicken breast. I also eyeballed a mix of veg (chopped yellow peppers, thinly sliced red onions, matchstick carrots, diced celery & broccoli florets). I served this over basmati rice with a finishing “squirt” of sriracha stirred in with the chopped green onions & cashews over top. Absolutely delicious.

  • redjanet on March 23, 2016

    This was a resounding success. The combination of flavours (the sauce is incredible) and textures was perfect and I would be very happy if a dish I ordered in a Chinese restaurant tasted as good as that. This also reheated very well for lunch the next day. I will definitely be making this again.

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