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Cashew Chicken

A recipe for a fresh and flavorful Asian dinner.

Per Serving: 183 calories, 7 g fat, 20 g protein, 10 g carbohydrates, 2 g fiber, 22 mg cholesterol, 288 mg sodium
Yield: Serves 6



  1. In a bowl, mix cornstarch, soy sauce and sugar
  2. Heat oil in a large nonstick skillet over medium-high heat
  3. Add chicken; stir-=fry until chicken looks opaque
  4. Reduce heat to low
  5. Add pea pods, mushrooms and broth
  6. Cover and cook on medium-low heat for 2 minutes
  7. Remove cover, add soy sauce mixture and cook until thickened, stirring constantly
  8. Simmer uncovered until vegetables are tender and chicken is cooked through
  9. Spoon onto serving plates and sprinkles with slice green onions and cashews.

Recipe edited by Terry Grieco Kenny for