Menu Enter a recipe name, ingredient, keyword...

Ginger Cashew Chicken


Google Ads
Rate this recipe 0/5 (0 Votes)
Ginger Cashew Chicken 0 Picture


  • 3/4 pound boneless skinless chicken breasts cut into 1" cubes
  • 2 onions chopped
  • 2 celery stalks chopped
  • 3 garlic cloves minced
  • 1 cup sliced mushrooms
  • 1 cup bean sprouts
  • 1 cup trimmed snow peas
  • 1/4 cup unsalted dry-roasted cashews
  • 1 tablespoon minced peeled gingerroot
  • 1 tablespoon reduced-sodium soy sauce
  • 3 cups hot cooked brown rice
  • Pickled ginger


Servings 4


Step 1

Spray a large nonstick skillet or wok with nonstick cooking spray; heat. Add the chicken and cook, stirring as needed, until lightly browned, about 3 minutes. Transfer to a plate.

Spray the same skillet with more nonstick cooking spray; heat. Add the onions, celery and garlic; cook, stirring as needed, about 5 minutes.

Add the mushrooms, bean sprouts, snow peas, cashews, ginger, soy sauce and the chicken; cook, stirring as needed, until the chicken is cooked through and the vegetables are tender, 4 to 5 minutes.

Serve the rice, topped with the chicken mixture; garnish with pickled ginger.

This recipe yields 4 servings.

Per Serving: 361 Calories, 7 g Total Fat, 1 g Saturated Fat, 53 mg Cholesterol, 237 mg Sodium, 47 g Total Carbohydrate, 5 g Dietary Fiber, 29 g Protein, 67 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milk, 1 Fat.

Points Per Serving: 7.

Review this recipe