Healthy Sheet-Pan Cashew Chicken Recipe

Jan 16 2018
Before you reach for that Chinese takeout menu, check out this easy baked recipe for saucy cashew chicken. It’s much lower in calories than restaurant versions and SO easy to make... Sheet-pan meals for the win!

Hungry Girl's Healthy Sheet-Pan Cashew Chicken Recipe

Print Sheet-Pan Cashew Chicken Print

1/2 of recipe (about 1 1/2 cups): 309 calories, 9.5g total fat (1.5g sat. fat), 867mg sodium, 23.5g carbs, 3.5g fiber, 10g sugars, 33g protein

Click for WW Points® value*

Prep: 15 minutes
Cook: 15 minutes


2 cups quartered mushrooms

1 cup chopped onion

1 cup snow peas

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

1 tbsp. reduced-sodium/lite soy sauce

1/4 tsp. garlic powder

1/8 tsp. each salt and black pepper

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

1/4 cup chopped scallions

1/2 cup chicken broth

1 tbsp. seasoned rice vinegar

1 1/2 tsp. cornstarch

1 tsp. chopped garlic

1/4 tsp. ground ginger


Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

Place veggies and chicken in a large bowl. Add 1/2 tbsp. soy sauce, as well as garlic powder, salt, and pepper. Toss to coat. Evenly transfer mixture to the baking sheet. Bake for 10 minutes.

Flip/rearrange chicken and veggies, and sprinkle with cashews and scallions. Bake until chicken is cooked through and veggies have softened and lightly browned, about 5 minutes.

Meanwhile, make the sauce. In a medium microwave-safe bowl, combine remaining 1/2 tbsp. soy sauce with broth, vinegar, cornstarch, garlic, and ginger. Mix well.

Microwave sauce for 1 minute. Stir, and microwave for 45 seconds, or until mixture is hot and has thickened. Serve veggies and chicken drizzled with sauce.


Chew on this:

Mmmm, it's International Hot & Spicy Food Day, January 16th. This Spicy Thai-Style No-Cook Stir-Fry is a Hungry Girl favorite!

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