This Easy Skinny Cashew Chicken is so easy to make and packed with amazing flavor! Not only is this dish simple to make, it tastes like you slaved over a hot stove for hours and hours!!  Serve over rice for the perfect easy lunch or dinner!

Makes 6 ( 1 cup) servings

What do I need to make this Easy Cashew Chicken?

• Skinless, boneless chicken breast or tenders, cut into bite-size pieces 
• Rice vinegar-is a type of vinegar made from fermented rice. It has a mild, slightly sweet flavor. It’s a staple ingredient in many Asian dishes. You can find this at most grocery stores near the Asian foods. 
• Cooking sherry –is a grape wine fortified with brandy, just like regular sherry. Cooking sherry is used specifically as a culinary ingredient to add a sweet and nutty taste. You can find this at most grocery stores or on Amazon HERE.
• Garlic powder or 2 cloves garlic, minced
• Sesame oil- is used as a flavor enhancer; having a distinctive nutty aroma and taste.
• Broccoli florets: you’ll want to use fresh broccoli..frozen florets tend to make the dish more watery
• Cornstarch-is used a thcikening agent to thicken the sauce
•  Soy sauce-is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds
• Hoisin sauce-is a thick, fragrant sauce commonly used in Chinese cuisine.  It is darkly-colored in appearance and sweet and salty in taste. Hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic.
• Ground ginger 
• Roasted salted cashews
• Green onions, for garnish

How do I make this Easy Skinny Cashew Chicken? 

In a small mixing bowl combine rice vinegar, cooking sherry, sesame oil, and garlic powder.

Pour 1/2 cup of marinade into a large ziplock bag. Add bite- size chicken pieces.

Seal bag and toss to coat. Refrigerate the chicken for at least two hours.

Pour remaining marinade into an airtight container and refrigerate for later. 

Discard the marinade from the chicken. Spray a wok or large skillet with non stick cooking spray.

Cook the chicken for 4-5 minutes or until chicken is no longer pink. Remove chicken pieces from wok or skillet and set aside.

In the same wok or skillet, stir fry broccoli for 3 minutes or until tender. 

Meanwhile, in a small mixing bowl combine cornstarch, soy sauce, hoisin sauce, ginger and the remaining marinade that you had refrigerated.

Whisk until well combined.

Gradually stir sauce into skillet with the broccoli.

Bring to a boil; cook and stir for another 1-2 minutes or until sauce thickens. Stir in chicken and cashews.

 Continue stirring until well combined. Cook for another 1-2 minutes.

Remove from heat and garnish with onions, if desired.

Serve with your favorite rice such as; cauliflower rice, brown, white, or jasmine rice for additional points. 

Makes 6 ( 1 cup) servings 

 

Ingredients:

• 1 and 1/2 lbs. skinless, boneless chicken breast or tenders, cut into bite-size pieces 
• 1/4 cup rice vinegar 
• 1/2 cup cooking sherry 
• 2 tsp garlic powder or 2 cloves, minced
• 1 1/2 Tbsp sesame oil
• 3 cups broccoli florets, fresh 
• 2 tsp cornstarch 
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 1/2 Tbsp ground ginger 
• 1/2 cup roasted salted cashews
• thinly sliced green onions, for garnish

Directions:

1. In a small mixing bowl combine rice vinegar, cooking sherry, sesame oil, and garlic powder. Pour 1/2 cup of marinade into a large ziplock bag. Add bite- size chicken pieces. Seal bag and toss to coat. Refrigerate the chicken for at least two hours. Pour remaining marinade into an airtight container and refrigerate for later. 
2. Discard the marinade from the chicken. Spray a wok or large skillet with non stick cooking spray. Cook the chicken for 4-5 minutes or until chicken is no longer pink. Remove chicken pieces from wok or skillet and set aside.
3. In the same wok or skillet, stir fry broccoli for 3 minutes or until tender. 
4. Meanwhile, in a small mixing bowl combine cornstarch, soy sauce, hoisin sauce, ginger and the remaining marinade that you had refrigerated. Whisk until well combined.
5. Gradually stir sauce into skillet with the broccoli. Bring to a boil; cook and stir for another 1-2 minutes or until sauce thickens. Stir in chicken and cashews. Continue stirring until well combined. Cook for another 1-2 minutes. Remove from heat and garnish with onions, if desired.
6. Serve with your favorite rice such as; cauliflower rice, brown, white, or jasmine rice for additional points. 

Makes 6 ( 1 cup) servings 

6 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.