Print Recipe

Cashew Chicken



  • 6 boneless skinless chicken breast halves, cut into 1-inch strips
  • 4-5 mushrooms, sliced
  • 3 green onions, sliced into 1/2-inch pieces
  • 1/4 cup soy sauce
  • 2 teaspoons grated gingerroot
  • 1/2 cup chicken broth
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (8 ounce) can sliced bamboo shoots, drained
  • 1/2 cup cashews, toasted
  • 1/2 cup Chinese pea pods
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • Cooked rice


  1. Place chicken and mushrooms in a slow cooker. Add green onions, soy sauce, ginger, broth, salt and pepper.
  2. Cover and cook on LOW about 4 hours.
  3. Add bamboo shoots, cashews and pea pods. Turn control to HIGH.
  4. In a small bowl, dissolve cornstarch in water. Stir into chicken mixture in cooker.
  5. Cover and cook on HIGH 20-30 minutes or until thickened, stirring at least once.
  6. Serve over cooked rice.

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