Skip to Content

Easy Skinny Cashew Chicken

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 

myWW GREEN: 8 SmartPoints per serving 

myWW PURPLE and BLUE: 7 SmartPoints per serving

 

What do I need to make this Easy Cashew Chicken?

There are the grocery items that you will need to make this dish. 

  • 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:

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 

myWW GREEN: 8 SmartPoints per serving 

myWW PURPLE and BLUE: 7 SmartPoints per serving 

Yield: 6

Easy Skinny Cashew Chicken

Easy Skinny Cashew Chicken

This Easy Skinny Cashew Chicken is so easy to make and packed with delicious flavor! Not only is this dish simple to make, it tastes like you slaved over a hot stove for hours and hours!! It's sure to be a hit with your entire family!

Author: thepounddropper.com

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 25 minutes

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 
  • 3/4 cup roasted salted cashews
  • thinly sliced green onions, for garnish

Instructions

    1. In a small mixing bowl combine rice vinegar, 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.
    2. Refrigerate the chicken for at least two hours. Pour remaining marinade into an airtight container and refrigerate for later. 
    3. Discard the marinade from the chicken. Spray a wok or large skillet with non stick cooking spray.
    4. Cook the chicken for 4-5 minutes or until chicken is no longer pink. Remove chicken pieces from wok or skillet and set aside.
    5. In the same wok or skillet, stir fry broccoli for 3 minutes or until tender. 
    6. 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.
    7. 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.
    8. Cook for another 1-2 minutes. Remove from heat and garnish with onions, if desired.
    9. Serve with your favorite rice such as; cauliflower rice, brown, white, or jasmine rice for additional points. 


      Makes 6 ( 1 cup) servings 

      myWW GREEN: 8 SmartPoints per serving 

      myWW PURPLE and BLUE: 7 SmartPoints per serving 

Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 248Total Fat: 11gSaturated Fat: 1gCholesterol: 38mgSodium: 869mgCarbohydrates: 16gNet Carbohydrates: 14gFiber: 2gSugar: 4gProtein: 24g

Diane

Sunday 29th of March 2020

The recipe was easy to follow. The meal looked great, but I had too much of a vinegar taste to the chicken. Did anyone experience this?

Noah

Monday 16th of March 2020

Fabulous recipe! This Easy Skinny Cashew Chicken looks so easy to prepare and looks tempting too. Surely gonna try this recipe the coming weekend.Keep sharing recipes like this. Thanks much!

Pamm

Saturday 14th of March 2020

Made this for dinner last night, the only change I made was to add a little sambal for some heat, this dish was really delicious!

Maf

Wednesday 11th of March 2020

Just served this delicious dish. Think next time I will cut cashews to 1/2 C and up broccoli to 4 cups. Just trying to cut points. Really good flavor though.

mary anderson

Tuesday 10th of March 2020

such colorful recipe my kids would love this and im definitely gonna make thhis for my kids thanks for sharing :)

Skip to Recipe