This homemade Cashew Chicken is lightened up and better than takeout!
You can serve it with rice, cauliflower rice or a side of broccoli.
It’s only 4 points per serving for blue and purple, 6 points for green.
Homemade Cashew Chicken is ready in just 30 minutes. It’s perfect for a busy weeknight meal.
There’s a few things I did to lighten up this recipe. The first was to decrease the amount of cashews.
1/2 cup of cashews is 13 points! I reduced the cashews to 1/4 cup for only 6 points.
To make it seem like there were more cashews I broke them into smaller pieces. I put them in a zip up bag and used a meat mallet to break them up.
I cut the chicken breast into 1/2 inch pieces then added it to a zip up bag with 2 tablespoons of cornstarch. I shook the bag to coat all of the chicken in cornstarch.
Next I made the sauce for the Cashew Chicken. I used chicken broth, brown sugar, hoisin sauce, soy sauce, sesame oil, rice vinegar and garlic and whisked it all together.
Only using 1 teaspoon of brown sugar and 1 teaspoon of sesame oil also helped to keep it low in points.
Cook the chicken in a large frying pan or wok in 1 tablespoon of oil. Once the chicken is no longer pink you want to add the sauce and cashews.
Let it simmer for a couple of minutes until the sauce thickens. The cornstarch on the chicken will help to thicken the sauce.
The cashews I bought were already roasted. That helped to save some time. If you have raw cashews you’ll want to roast them.
Overall this recipe is really easy to make and it tastes great!
Yield: 4 servings (4 points per serving for blue and purple, 6 points for green)
- 1 lb. boneless, skinless chicken breast
- 2 tablespoons cornstarch
- 1 tablespoon extra virgin olive oil
- Salt and pepper, to taste
- 1/2 cup chicken broth
- 2 tablespoons reduced sodium soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 2 cloves garlic, minced
- 1/4 cup roasted cashews
Cut the chicken into 1/2 inch pieces.
Add the cornstarch and chicken to a large zip up bag. Zip it closed and shake to coat the chicken in cornstarch.
Make the sauce by combining chicken broth, soy sauce, brown sugar, sesame oil, rice vinegar and garlic. Whisk together.
Heat the oil in a large frying pan or wok. Add the chicken, salt and pepper. Cook until the chicken is no longer pink.
While the chicken is cooking put the cashews in a zip up bag. Use a meat mallet to break the cashews into smaller pieces.
Add the sauce and cashews to the chicken. Simmer for 5 minutes, until the sauce thickens.
Here are some more Chinese takeout inspired recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!