HG's Veggie-Loaded Cashew Chicken


"The chicken and veggies in the dish are perfectly guilt-free, and even the sauce isn't so bad. So it's CLEAR that the problems lie in the number of nuts (too many!) and the way the chicken is cooked (stir-fried in oodles of oil!). Our cashew chicken features just the right amount of nuttiness, the perfect preparation (cooked in a wok, with just a spritz of nonstick spray), and lots of yummy veggies! All of the flavor you crave, without having to worry about going up a pants size!"
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Serving size has been adjusted!
Original recipe yields 2 servings

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  • Prep

  • Cook

  1. In a medium bowl, stir cornstarch into broth until dissolved. Mix in soy sauce, vinegar, and ginger.
  2. Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, and garlic. Cook and stir until slightly softened, 5 - 6 minutes.
  3. Season chicken with salt and pepper, and add to the wok. Add snow peas and cashews. Cook and stir for about 4 minutes, until chicken is fully cooked.
  4. Stir sauce mixture, and add to the wok. Cook and stir until sauce has slightly thickened, about 2 minutes.
  5. Top with scallions, and dig in!


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