Cashew Chicken


Recommended Hamilton Beach® Product:  Food Processors

  • 2 pounds boneless skinless chicken breasts
  • 4 cloves garlic
  • 1-inch piece of ginger root, peeled
  • 1 bunch green onions, roots trimmed
  • 2 tablespoons vegetable oil
  • 1 tablespoon flour
  • 3/4 cup chicken stock or broth
  • 1/4 cup pineapple juice
  • 3 tablespoons soy sauce
  • 1 teaspoon dry mustard
  • 1 cup roasted cashews
  • 1 can (8 oz.) sliced water chestnuts, drained
  • Cooked rice


  1. Using S-blade, place chicken in bowl. Pulse until chicken is very coarsely chopped. Remove chicken and set aside.
  2. Place garlic and ginger in work bowl and pulse until minced. Add green onions, white part and 2-inches of green top, and pulse until chopped.
  3. Heat oil in skillet over medium high heat. Add the chopped vegetables and chicken to the skillet. Stir and cook about 7 minutes, or until chicken is done. Use a slotted spoon to remove chicken and vegetables.
  4. Sprinkle flour into skillet. Stir and cook until just beginning to turn brown, about 1 minute. Add chicken broth, pineapple juice, soy sauce, and mustard. Stirring frequently, bring to a boil and cook until thickened, about 5 minutes.
  5. Return chicken/vegetables to skillet, add cashews and water chestnuts. Heat through. Serve over rice.
Serves:  8



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