Veggie-Loaded Cashew Chicken + More Healthy Chinese Food Recipes

Feb 25 2020
Thinking about getting Chinese takeout tonight? Think again… This recipe is too good to pass up! It’s cram-packed with veggies and WAY better for you than restaurant versions.

Hungry Girl's Healthy Veggie-Loaded Cashew Chicken Recipe

Print Veggie-Loaded Cashew Chicken Print

1/2 of recipe (about 1 1/2 cups): 318 calories, 9.5g total fat (1.5g sat. fat), 863mg sodium, 25g carbs, 3g fiber, 10g sugars, 33.5g protein

Click for WW Points® value*

Prep: 15 minutes
Cook: 15 minutes


1/2 cup fat-free chicken broth

1/2 tbsp. cornstarch

1 tbsp. reduced-sodium/lite soy sauce

1 tbsp. seasoned rice vinegar

1/4 tsp. ground ginger

2 cups quartered mushrooms

1 cup chopped onion

1 tsp. chopped garlic

8 oz. raw boneless skinless chicken breast, cut into bite-sized pieces

1/8 tsp. each salt and black pepper

1 cup snow peas

1 oz. (about 1/4 cup) unsalted roasted cashews, roughly chopped

2 tbsp. chopped scallions


In a medium bowl, stir cornstarch into broth until dissolved. Mix in soy sauce, vinegar, and ginger.

Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, and garlic. Cook and stir until slightly softened, 5 - 6 minutes.

Season chicken with salt and pepper and add to the wok. Add snow peas and cashews. Cook and stir for about 4 minutes, until chicken is fully cooked.

Stir sauce mixture and add to the wok. Cook and stir until sauce has slightly thickened, about 2 minutes.

Top with scallions.


Chew on this:

It's National Clam Chowder Day, February 25th. If you've got a copy of Hungry Girl Clean & Hungry OBSESSED!, make a batch of the Wham, Bam, Thank You Clam Chowder ASAP.

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