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Try our version of Cashew Chicken, starring Kitchen Basics® Creamy Bean & Vegetable Stock. Combined with brown sugar and spices, it creates a rich, thick sauce, coating both the chicken and cashews. Serve over rice and enjoy a better-than-takeout meal the whole family will love.
Heat oil in large skillet on medium-high heat. Add chicken; cook and stir until golden brown, about 5 minutes. Add bell pepper; cook and stir 2 to 3 minutes or until tender-crisp. Add soy sauce and vinegar, stirring to release browned bits in bottom of pan.
Stir in bean stock, hoisin sauce, brown sugar and spices. Reduce heat to medium-low; cook and stir 1 to 2 minutes or until thickened. Stir in cashews and green onions. Serve over hot cooked rice, if desired.