Ww 8 Points Cashew Chicken
Discover a healthier take on a beloved takeout favorite with this Weight Watchers-friendly Cashew Chicken recipe, packed with flavor and only 8 points per serving! Tender chunks of stir-fried chicken breast are paired with crisp red bell peppers, zucchini, and crunchy roasted cashews, all coated in a luscious homemade sauce featuring low-sodium soy sauce, hoisin, and a touch of honey. Enhanced with fragrant garlic and fresh ginger, this dish is a perfect blend of savory and slightly sweet flavors. Serve it over fluffy brown or jasmine rice for a wholesome, protein-packed meal that comes together in just 35 minutes. Ideal for busy weeknights or meal prep, this vibrant recipe balances indulgence and nutrition without sacrificing flavor.
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Recipe Information
Ingredients
- 1 pound Skinless boneless chicken breast
- 2 teaspoons Olive oil
- 3 tablespoons Low-sodium soy sauce
- 1.5 tablespoons Hoisin sauce
- 1 tablespoon Rice vinegar
- 1.5 teaspoons Honey
- 2 teaspoons Cornstarch
- 1.5 tablespoons Water
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 0.5 cup Unsalted roasted cashews
- 2 whole Green onions, sliced
- 2 cups Brown or jasmine rice, cooked
Instructions
Cut the chicken breast into 1-inch bite-sized pieces. Set aside.
In a small bowl, mix together the soy sauce, hoisin sauce, rice vinegar, honey, cornstarch, and water until smooth. This will be your sauce.
Heat 1 teaspoon of olive oil in a large skillet or wok over medium-high heat. Once hot, add the chicken and stir-fry for 4-5 minutes until cooked through and no longer pink. Remove the chicken from the skillet and set aside.
In the same skillet, heat the remaining teaspoon of olive oil. Add the minced garlic, grated ginger, diced bell pepper, and zucchini. Stir-fry for 5-6 minutes until the vegetables are slightly tender but still crisp.
Return the cooked chicken to the skillet with the vegetables. Stir to combine.
Pour the sauce over the chicken and vegetables, stirring constantly for about 2-3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
Remove the skillet from the heat and stir in the cashews.
Serve the cashew chicken over cooked rice, and garnish with sliced green onions. Enjoy!
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 2209 mg | 96% | |
| Total Carbohydrate | 156.4 g | 57% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 28.9 g | ||
| Protein | 172.1 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2436 mg | 52% | |
*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.
