Cashew chicken from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (page 123) by Grace Young

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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

  • Eat Your Books

    Can substitute dry sherry for Shaoxing.

  • Delys77 on June 16, 2022

    We had guests and this was going to be a quick weeknight meal so I doubled and cooked the chicken in two batches. Overall the results were good. I was mindful that other reviewers had found the flavour light so went with the suggestion she gives of using dark soy instead of regular. For us the result was plenty flavourful with a strong ginger flavour, plenty of garlic, and a nice texture from the tender chicken and the crisp/tender veggies. Would make this one again as it was liked by all. I'd also note it is on the saucier side and so is lovely with rice for those who like a wet stir fry.

  • clkandel on June 07, 2022

    The flavor of the vegetables really come through in this dish. I used more veg and less chicken that the recipe amounts. I also added some sliced onion along with the other veg. Don't skip the celery - really love it's added flavor. I know this is called cashew chicken, but I think it would still be great without the cashews. This recipe comes together really quickly.

  • Always4duke on October 18, 2020

    Really really good. Would add more ginger next time - might have overcooked the ginger a bit - lost its flavor

  • ashallen on October 18, 2019

    This stir-fry was fine - textures were good, but I agree with the previous reviewers who noted that its flavor is low-key. The flavors feel familiar and remind me of chicken soup (without the soup part :) ), which can be comforting or sleep-inducing depending on the mood I'm in!

  • Zosia on March 19, 2018

    A pleasant dish...nothing really remarkable about it except that everyone in my family enjoyed it, which automatically puts it on the "make again" list. The texture of the chicken was very nice, tender and moist, even though I used chicken breasts. The sauce was quite gingery and there wasn't much of it but it was enough to lightly coat the ingredients and moisten and flavour the rice I served with it.

  • Rinshin on April 12, 2016

    Maybe I'm not into this style of cooking, but this was average tasting at best. Not that I was looking for sweeter version since I don't like sweet main courses, but the taste was one-dimensional and nothing stood out as delicious. I prefer saucier version.

  • JoanN on June 30, 2015

    Quick and easy, okay, but a little insipid.

  • Rutabaga on February 16, 2015

    To increase the number of portions, I doubled the recipe, although I didn't have a full two pounds of chicken. Because of time constraints, I grated the ginger rather than minced it, which I think gave the dish a much more potent ginger flavor than it would have had otherwise . My three-year-old actually loved the gingery chicken, but if you want flavor with more nuance, use about half the ginger called for if you are grating it. I made it in a 12 inch skillet since I've not yet purchased a wok, but it still stir-fried reasonably well, although I had to give it a few extra minutes to cook the chicken.

  • wcassity on September 12, 2014

    Family favorite. My kids love this. I sometimes swap in different seasonal veggies.

  • sarahalley on July 08, 2012

    A seriously delicious dinner!

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