Entrée

Cashew Chicken

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prep time

25 min

total time

40 min

makes

4 servings, 1-1/4 cups (300 mL) each

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kraft

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What You Need

1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces

1 Tbsp. cornstarch

1 Tbsp. reduced-sodium soy sauce

1 Tbsp. oil, divided

2 cloves garlic, minced

2 tsp. minced gingerroot

2 green peppers, finely chopped

1/4 cup Kraft Catalina Dressing

1/2 cup salted roasted cashews

Make It

COMBINE chicken, cornstarch and soy sauce. Refrigerate 15 min. to marinate.

HEAT 1-1/2 tsp. oil in wok or large skillet on high heat. Add garlic and ginger; stir-fry 1 min. Add chicken; stir-fry 4 to 5 min. or until lightly browned. Remove from wok.

ADD remaining oil and peppers to wok; stir-fry on medium-high heat 2 min. Add chicken; stir-fry 2 min. or until done. Stir in dressing. Spoon onto platter; top with nuts.

kraft kitchens tips

Food Facts

Adding cornstarch or potato starch to the marinade before stir-frying is a common Chinese cooking technique. The starch binds together with the liquid ingredients in the marinade and seals them to the meat, poultry or seafood being marinated. This technique is particularly important in quick cooking stir-fry dishes as it helps add more flavour to the food.

Serving Suggestion

Serve with hot cooked rice.

Substitute

Substitute 4 cups small broccoli florets for the green peppers.

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rating

Easy to make and quite delicious. I used red pepper instead of green, which complimented the sweetness of the Catalina dressing and made the dish more colorful. The whole family loved it, and I will definitely make it again.
posted by a cook | on 4/17/2013

rating

I was always having the cashew chicken when we ate Chinese, however, in Canada, I haven't been able to find this dish. This is a great replacement. I would also have it with thighs, maybe mix with breast meat, and double the sauce as others have said. I might try adding other veggies, like carrots or broccoli, and add water chestnuts. Definitely making it again.
posted by LaGayliaCote | on 4/10/2013

rating

Now I know what I am making for dinner tonight. sounds easy and tasty . Hopefully if I am wrong with the rating, it is becasue I should have rated it higher.
posted by themadweaver1 | on 1/12/2013

rating

So quick and easy. I tripled everything because I have big eaters and it was a big hit. I used red, yellow and orange peppers instead of green for more colour and added celery and broccoli as well. I will definitely make this again, the chicken was so tender and juicy, it didn't dry out at all like with some receipes that you take chicken in and out of the wok.
posted by Weenie2 | on 10/17/2012

rating

Delicious and easy! I added a bit more sauce as others suggested and it was great. Will make it again!
posted by whamy | on 6/1/2012

rating

Easy, quick and very tasty. Will add a bit more sauce next time, but definitely a great weeknight dinner recipe!
posted by jbutterw | on 5/27/2012

rating

This dish was easy to make and really delivered on flavour. I have made it several times and enjoy it more each time.
posted by taralaurie1956 | on 4/29/2012

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Easy to make, few ingredients and great flavour!
posted by candacecooking | on 12/4/2011

rating

a definite favourite in our house! substitute pork for chicken if that is all that is on hand
posted by babymurr | on 11/14/2011

rating

Delicious! I used a red pepper and gr. pepper as opposed to the 2 gr. peppers that the recipe calls for. I also added some honey for a bit of a sweet taste and next time might try pineapple tidbits. I liked that it wasn't 'saucy'. I also made rice to serve it with and a spinach and mandarin oragne salad. Will definitely make it again...the kids and hubby loved it!
posted by KiKi36 | on 10/5/2011