Cashew Chicken

“I got this recipe from my Great Aunt Lois when she came to visit one time. It is one of her daughter’s recipes.” – April Ferre

Cashew Chicken

Course: Main Courses – Poultry
Cuisine: Chinese


  • 6 Tablespoons Soy Sauce
  • 2 Tablespoons Sesame Oil
  • 2 Tablespoons Water
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon Sugar
  • 2 Tablespoons Vinegar
  • Chicken
  • Carrots
  • Peas
  • Unsalted Cashews


  • Stir fry chicken; add sauce. Thicken and refrigerate overnight.
  • Make another batch of sauce. Steam carrots (don't mushy them … unless you want to).
  • Warm chicken in wok or pan; thicken second bath of sauce. Add carrots, cashews and peas. Serve over sticky rice.

2002 Recipe – Lisa Butterworth