Cashew Chicken

Cashew Chicken

4.1 of 5 (65)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 322.1
  • Total Fat: 7.3 g
  • Cholesterol: 65.0 mg
  • Sodium: 486.5 mg
  • Total Carbs: 36.7 g
  • Dietary Fiber: 4.6 g
  • Protein: 29.6 g

View full nutritional breakdown of Cashew Chicken calories by ingredient


A Chinese takeout favorite, with a fraction of the salt and fat. A Chinese takeout favorite, with a fraction of the salt and fat.
Number of Servings: 4


    1 tablespoon cornstarch
    1 teaspoon garlic chili sauce
    2 tablespoons reduced-sodium soy sauce
    2 tablespoons water

    16 ounces boneless skinless chicken, diced into 1/2 inch cubes
    1 cup matchstick carrots (or 2 large carrots, julienned)
    1 hot chili pepper, diced (about 3/4 cup)*
    3 garlic cloves, sliced
    1 cup sliced mushrooms (about 4 ounces)
    4 green onions, sliced
    1 cup bean sprouts
    1/4 cup lightly salted cashews, chopped

    2 cups prepared brown rice

    *For a mild dish, use a bell pepper instead.


In a small bowl, stir together the ingredients for the sauce.

Place a large skillet over medium heat and coat with cooking spray. When the pan is hot, add the chicken and cook until no longer pink.

Transfer the chicken to a covered dish.

Return the skillet to the heat and coat with cooking spray. Add the carrots, peppers, and garlic and cook for four minutes, until the vegetables start to soften. Add the mushrooms, green onions, and sprouts and cook another four minutes.

Pour in the sauce and the chicken, and cook until the sauce has thickened, about two minutes. Sprinkle with the cashews.

Serve immediately, with 1/2 cup brown rice.

4 servings: 1 cup chicken and vegetables and 1/2 cup rice

Member Ratings For This Recipe

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    25 of 26 people found this review helpful
    OMG....this is the best meal ever!!!!! (however dont forget to add the celery - its missing from the ingredients). My family and I could eat this for a week straight.....I may add fresh asparagus next time and water chestnuts...... - 5/8/13

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    18 of 33 people found this review helpful
    I have not made this though it looks very good. I do however highly recommend cooking the sprouts with the first veggies to assure doneness & any bacteria is killed, FDA recommendation. Even eliminate them if you are pregnant, elderly or have a compromised immune system. - 4/27/13

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    13 of 17 people found this review helpful
    Made this for dinner, and it's definitely going to be a repeat meal.
    - 4/25/13

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    10 of 18 people found this review helpful
    Weight watchers = 7 points - 4/27/13

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    7 of 7 people found this review helpful
    I tried this tonight and after reading some reviews beforehand, used more sauce than the recipe called for initially. I tripled the sauce part, and omitted the bean sprouts. Turned out pretty good. Good low cal dinner. - 5/9/13