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The Reason the Chicken Crossed the Road: Cantonese Cashew Chicken

The Reason the Chicken Crossed the Road: Cantonese Cashew Chicken
The Reason the Chicken Crossed the Road: Cantonese Cashew Chicken
Chef Larry Edwards/Casa de Cuisine

One of the favorite dishes of diners visiting their favorite Chinese restaurant is Cashew Chicken. It is a dish which features a perfect combination of tastes and textures. Unfortunately when this dish is prepared at most restaurants, it is also loaded with MSG. Now you can enjoy this delicious dish at home using all natural ingredients. It's simple and takes very little time.

Though Cantonese Cashew Chicken can be served with any of the variety of Asian noodles on the market, it is best when served with steamed rice. For a real taste treat, try it with some aromatic steamed Jasmine rice.

Ingredients needed to make Cantonese Cashew Chicken (serves 4):

  • ½ tsp. salt
  • 1 tsp. sugar
  • 2 tsp. soy sauce
  • 1 tsp. rice wine (or dry sherry)
  • 1 Tbs. cornstarch
  • 1 pound chicken breasts, skinned, boned and cubed
  • 2 Tbs. peanut oil
  • 2 cups chopped bok choy
  • 1 cup cashews
  • ¼ cup water
  • 12 snow peas
  • 12 mushrooms, halved
  • 1 cup bamboo shoots, rinsed
  • ¼ cup chicken stock


  1. In a small bowl whisk together the salt, sugar, soy sauce, rice wine and 1 ½ tsp. cornstarch.
  2. Place the chicken in a medium bowl. Pour the soy sauce mixture over the chicken and toss to coat. Cover the bowl and let marinate 30 minutes at room temperature.
  3. In a medium sauté pan or skillet heat the oil over medium heat and add the chicken and stir-fry 2 minutes. Remove the chicken from the pan and set aside.
  4. Into the sauté pan add the bok choy, cashews and ¼ cup water and cook 2 minutes. Add the snow peas, mushrooms and bamboo shots and cook 2 minutes.
  5. In a small bowl whisk together the stock, marinade and remaining cornstarch until the cornstarch has dissolved. Stir into the sauté pan to combine.
  6. Add the chicken and stir until the sauce has thickened.
  7. Serve over steamed rice.

The new cookbook from Chef Larry Edwards, "Edwardian Cooking: The Unofficial Downton Abbey Cookbook" is now available worldwide and features 80 dishes from the era of the most acclaimed television show in the history of PBS, Downton Abbey.

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