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.
10m
PREP TIME
10m
COOK TIME
487
CALORIES
12
INGREDIENTS
Ingredients
Instructions
Related Recipes
Related Articles and Videos
Ratings And Reviews
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.
10m
PREP TIME
10m
COOK TIME
487
CALORIES
12
INGREDIENTS
Ingredients 4 (1-cup) Servings
- 2 tablespoons oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, chopped
- 1/4 cup reduced sodium soy sauce
- 1 tablespoon rice vinegar
- 3/4 cup creamy bean and vegetable stock
- 3 tablespoons hoisin sauce
- 1 tablespoon packed brown sugar
- 1 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 1 cup cashews
- 2 green onions, thinly sliced
INSTRUCTIONS
- 1 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.
- 2 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.
NUTRITION INFORMATION
(per Serving)
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
Be a Flavor Maker!
Meet your new culinary sidekick. Find new recipes, plan your meals, build your digital pantry, and more!
Ingredients 4 (1-cup) Servings
- 2 tablespoons oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, chopped
- 1/4 cup reduced sodium soy sauce
- 1 tablespoon rice vinegar
- 3/4 cup creamy bean and vegetable stock
- 3 tablespoons hoisin sauce
- 1 tablespoon packed brown sugar
- 1 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 1 cup cashews
- 2 green onions, thinly sliced
INSTRUCTIONS
- 1 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.
- 2 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.
Asian Style Noodles with Roast Pork & Peanut Sauce
![asian_style_noodles_with_roast_pork_and_peanut_sauce_2000x1125_jpg]( "asian_style_noodles_with_roast_pork_and_peanut_sauce_2000x1125_jpg")
Asian Style Noodles with Roast Pork & Peanut Sauce
Peppercorn Mélange Chicken and Udon Noodles in Lemon Grass-Sake Broth
![Peppercorn Mélange Chicken and Udon Noodles in Lemon Grass Sake Broth]( "Peppercorn Mélange Chicken and Udon Noodles in Lemon Grass Sake Broth")
Peppercorn Mélange Chicken and Udon Noodles in Lemon Grass-Sake Broth
Salad and Dressings
Shrimp and Shell Pasta with Roasted Pepper Dijon Sauce
![Zesty Onion Frittata]( "Zesty Onion Frittata")
Shrimp and Shell Pasta with Roasted Pepper Dijon Sauce
Grilled Salmon Salad with Dijon Mustard Orange Vinaigrette
![Zesty Onion Frittata]( "Zesty Onion Frittata")
