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Cashew Chicken


Serving size = 1-1/4 cups (300 mL)

Calories 310, Total fat 16g, Saturated fat 2.5g, Cholesterol 65mg, Sodium 470mg, Carbohydrate 14g, Dietary fibre 2g, Sugars 5g, Protein 28g

8 Weight Watchers Points

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Cashew Chicken 1 Picture


  • 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
  • 1 Tbsp. cornstarch
  • 1 Tbsp. lite soy sauce
  • 1 Tbsp. oil, divided
  • 2 cloves garlic, minced
  • 2 tsp. minced gingerroot
  • 2 green peppers, diced
  • 1/4 cup Kraft Catalina Dressing
  • 1/2 cup Back to Nature Sea Salt Roasted Jumbo Cashews


Servings 4


Step 1

COMBINE chicken, cornstarch and soy sauce. Marinate in refrigerator 15 min.

HEAT 1-1/2 tsp. oil in nonstick wok or large skillet on high heat. Add garlic and ginger; stir-fry 1 min. Add chicken; stir-fry 4 to 5 min. or until lightly browned. Remove from wok.

ADD remaining oil and peppers to wok; stir-fry on medium-high heat 2 min. Add chicken; stir-fry 2 min. or until done. Stir in dressing. Spoon onto platter; top with nuts.


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