Cashew chicken from An: To Eat: Recipes and Stories from a Vietnamese Family Kitchen (page 149) by Helene An and Jacqueline An

  • scallions
  • chicken broth
  • Show all ingredients...

  • EYB Comments

    Can substitute the book's "Homemade chicken broth" for chicken broth, chicken thighs for chicken breasts, and white wine for michiu rice wine.

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

  • Eat Your Books

    Can substitute the book's "Homemade chicken broth" for chicken broth, chicken thighs for chicken breasts, and white wine for michiu rice wine.

  • anya_sf on July 03, 2025

    I mostly doubled the recipe, using 1.5 lbs chicken, but even more vegetables. Annoyingly, the recipe calls for 3 Tbsp (which I doubled) of the "House Sauce" but that recipe makes 3 cups. I made 1/4 of that, and the resulting sauce was probably over-reduced, as the final sauce was pretty strongly flavored - but still really tasty over rice. Another quibble: recipe says to quarter the red onion, but surely you'll want smaller chunks as shown in the photo. I skipped the gingko nuts, but added carrots and snow peas (also shown in the photo, along with zucchini, which would have been good too). With the larger volume of vegetables, I cooked those first and removed them before cooking the chicken.

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