Cashew Chicken

Cashew Chicken

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From: Diabetic Living Magazine

The favorite Asian-inspired stir-fry dish has plenty of colorful veggies, chicken and crunchy cashews.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 2 teaspoons grated fresh ginger or ½ teaspoon ground ginger
  • 2 teaspoons toasted sesame oil
  • 12 ounces skinless, boneless chicken breast halves, cut into ½-inch pieces
  • 2 tablespoons water
  • 2 tablespoons oyster sauce
  • 1 (6 ounce) package frozen snow pea pods
  • ⅓ cup unsalted dry roasted cashews, coarsely chopped
  • 3 teaspoons canola oil
  • 1 medium red onion, cut into thin wedges
  • 1 medium red sweet pepper, seeded and cut into bite-size pieces
  • 3 cloves garlic, minced
  • 1 (8 ounce) can sliced water chestnuts, drained


  • Prep

  • Ready In

  1. In a medium bowl, stir together soy sauce, cornstarch, ginger and sesame oil; add chicken and toss to coat. Cover and marinate at room temperature for 20 minutes. Meanwhile, for sauce: In a small bowl, stir together the water and oyster sauce; set aside. Rinse pea pods under cold running water to thaw; set aside to drain well.
  2. Heat a large nonstick skillet or wok over medium-high heat. Add cashews to hot skillet; cook about 3 minutes or until nuts start to brown, stirring frequently. Remove from skillet; set aside. Add 1 teaspoon of the canola oil to skillet; add onion and stir-fry for 1 minute. Add sweet pepper, pea pods and garlic; stir-fry for 1 minute. Stir in water chestnuts.
  3. Remove vegetables from skillet. Add the remaining 2 teaspoons canola oil to skillet; add chicken mixture and stir-fry for 2 to 3 minutes or until chicken is cooked through. Return vegetables to skillet. Add the sauce; heat through, scraping up any browned bits from bottom of skillet. Transfer to a serving dish or plates. Sprinkle with the roasted cashews.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 299 calories; 13 g fat(2 g sat); 6 g fiber; 23 g carbohydrates; 25 g protein; 49 mg cholesterol; 5 g sugars; 1,009 IU vitamin A; 51 mg vitamin C; 54 mg calcium; 3 mg iron; 551 mg sodium; 483 mg potassium
  • Nutrition Bonus: Vitamin C (85% daily value), Vitamin A (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 1½ fat, 1 starch, 1 vegetable

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