Chicken and Cashews (3/4 c serving)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 236.3
  • Total Fat: 6.9 g
  • Cholesterol: 57.5 mg
  • Sodium: 358.6 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 26.2 g

View full nutritional breakdown of Chicken and Cashews (3/4 c serving) calories by ingredient


adapted from Cooking Light May 2009 adapted from Cooking Light May 2009
Number of Servings: 4


    3 tablespoons low-sodium soy sauce, divided
    2 tablespoons dry sherry
    4 teaspoons cornstarch, divided
    1 pound skinless, boneless chicken breast, cut into bite-sized pieces
    1/2 cup fat-free, less-sodium chicken broth
    2 tablespoons oyster sauce
    1 tablespoon honey
    2 teaspoons sesame oil, divided
    3/4 cup chopped onion
    1/2 cup chopped celery
    1/2 cup chopped red bell pepper (optional)
    1 cup mushrooms, sliced/chopped
    1 tablespoon grated peeled fresh ginger
    2 garlic cloves, minced
    1/2 cup chopped green onions (about 3 green onions)
    1/4 cup chopped unsalted dry-roasted cashews


1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat.

Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan.

Heat remaining 1 teaspoon oil in pan. Add onion, celery, mushroom and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat.

Sprinkle with green onions and cashews.

Serving Size: 4 3/4-cup servings