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Cashew Chicken

Cashew Chicken

This 5 SP meal is one of our favorite dinners. This is NOT low sodium but you can use lower sodium ingredients if needed. This is one of our favorite meals. If you try it out, let us know what YOU think :D

Course Main Course
Cuisine Chinese
Keyword Cashew, Chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 373 kcal


  • 1 Chicken Breast
  • 1 5 oz can Water Chestnuts (Sliced or slivers)
  • 1/4 cup Cashews (Crushed)
  • 1 Medium Onion
  • 1 cup Carrots (Chopped or diced)
  • 1/2 Bell Pepper (Chopped or in strips)
  • 2 Tbs Corn Starch
  • 1 1/2 cup Chicken Broth
  • 1 tsp Sesame Oil
  • 1 Tbs Hoisin Sauce
  • 1 Tbs Low Sodium Soy Sauce
  • 2 tsp Garlic (minced)
  • 1/2 tsp Ginger
  • 1/2 tsp Crushed Red Pepper Flakes (More if you like spicy)
  • 1 Tbs Better Than Bouillon - Chicken Base


  1. Add oil to hot pan (med high heat)
  2. Add chicken, onions, peppers and carrots.

  3. Cook for about 8-10 min or until the chicken starts to brown a little.

  4. Add 1/2 cup chicken broth along with Hoisin, water chestnuts, cashews, chicken base, garlic, pepper flakes. (Everything

  5. Add 1/4 cup broth and the corn starch to a baggie.  Set the baggie aside.

  6. Boil to reduce the sauce. (About 10 min.)

  7. Stir occasionally until only a little sauce remains. But be careful not let it dry out and burn.

  8. Once reduced, add the remaining 3/4 cup chicken broth.
  9. Bring back to boil
  10. Mix up cornstarch mixture.  Pour into pan to thicken the sauce.

  11. Serve over 1/2 C cooked rice.

  12. Enjoy!

Recipe Video

Recipe Notes

If you want to save points and leave out the rice, just reduce a bit before adding the cornstarch mix so you have less (and thicker) sauce.