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Cashew Chicken is Anglo-Chinese, created especially for Americans at Leong's Tea House in Springfield, Missouri. It's a ringer for Chinese takeout, but you control the burn by adjusting the amount of red pepper Flakes.
Prep time 15 minutes
Cook time 5 minutes
Makes 6 servings



    • 3/4, cup stir-fry sauce, Kikkoman
    • 3 teaspoons chopped ginger, Christopher Ranch
    • 2 tablespoons plus 1 teaspoon brown sugar, C&H
    • 2 tablespoons vegetable oil
    • 1¼ pounds chicken breast tenders, cut into bite-sized pieces
    • 1 package (8-ounce) sliced mushrooms
    • 1 cup frozen chopped green bell peppers, thawed, Pictsweet
    • 1/4 cup scallions, sliced diagonally (plus more for garnish, optional)
    • 1 can (8-ounce) sliced water chestnuts, Polar
    • 1 teaspoon red pepper flakes, McCormick
    • 1½ cups cashews, Planters


1. In a small bowl, combine stir-fry sauce, ginger, and brown sugar. Heat oil in a large skillet over medium-high heat. Saute chicken pieces until just cooked, about 3 to 5 minutes. Add mushrooms, green bell pepper, and scallions. Saute until tender, about 2 to 3 minutes.

Add water chestnuts, stir-fry sauce, and red pepper flakes. Stir thoroughly. Remove skillet from heat and stir in cashews. Garnish with scallions and serve hot.


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