Weight Watchers Cashew Chicken
Indulge in the savory and guilt-free flavors of Weight Watchers Cashew Chicken, an easy and wholesome twist on classic takeout! Packed with tender bites of chicken breast, crisp veggies like red bell pepper and zucchini, and the crunch of unsalted cashews, this dish is balanced with a mouthwatering sauce made from low-sodium soy sauce, hoisin, rice vinegar, and a hint of honey. Ready in just 30 minutes, this skillet recipe is ideal for busy weeknights and guarantees satisfying, lightened-up portions for the entire family. Garnish with sliced green onions and serve over fluffy brown rice for a complete, nourishing meal that stays true to your health goals without compromising on flavor. Perfect for those seeking a protein-rich, Weight Watchers-friendly dinner idea!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 2 tablespoons Cornstarch
- 3 tablespoons Soy sauce (low-sodium)
- 2 tablespoons Hoisin sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Sesame oil
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 0.5 cup Unsalted cashews
- 2 stalks Green onions, sliced
- 2 cups Cooked brown rice (optional, for serving)
Instructions
Cut the chicken breast into small, bite-sized chunks and toss them in 1 tablespoon of cornstarch until evenly coated. Set aside.
In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, garlic, ginger, and the remaining 1 tablespoon of cornstarch. This will be your sauce.
Heat a large skillet or wok over medium-high heat and add the sesame oil. Once hot, add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the red bell pepper and zucchini. Stir-fry the vegetables for 3-4 minutes until they start to soften.
Return the cooked chicken to the skillet and pour the sauce over the chicken and vegetables. Stir everything together and cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the chicken and vegetables evenly.
Add the cashews and stir to combine. Cook for 1 more minute to warm the cashews.
Garnish with sliced green onions and serve hot. Optionally, serve over a bed of cooked brown rice.
Nutrition Facts
Calories |
1895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 28.8 g | ||
| Protein | 169.9 g | 340% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 202 mg | 16% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2932 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
