Healthified Spicy Cashew Chicken

Healthified Spicy Cashew Chicken

Healthified Spicy Cashew Chicken
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total prep
33% less total fat • 71% less sodium than the original recipe— see the comparison. Who needs to go out? This restaurant-style dish is ready in 30 minutes.


  • 2 tablespoons bottled oyster sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1 clove garlic, minced
  • 12 ounces skinless, boneless chicken breast halves, cut into bite-size strips
  • 2 cups hot cooked brown rice
  • 1/4 cup lightly salted roasted cashews, coarsely chopped
  • 1 tablespoon packed brown sugar
  • 2 teaspoons cornstarch
  • 1/3 cup water
  • 1 tablespoon canola oil
  • 2 medium red and/or green sweet peppers, cut into bite-size strips
  • 1 medium onion, sliced
  • 3 cups coarsely shredded bok choy or napa cabbage
  • 2 to 4 fresh red hot chile peppers, seeded and finely chopped


  • For sauce: In a small bowl, stir together oyster sauce, soy sauce, brown sugar, and cornstarch. Stir in the water. Set aside.
  • In a large wok or very large nonstick skillet, heat oil over medium-high heat. Add sweet peppers and onion; stir-fry for 2 minutes. Add bok choy, chile peppers, and garlic; stir-fry for 1 to 2 minutes more or until peppers and onion are crisp-tender. Remove vegetable mixture from wok and set aside.
  • Add chicken to wok. Stir-fry for 3 to 4 minutes or until no longer pink. Push chicken to side of wok. Stir sauce; add to wok. Cook and stir until thickened and bubbly. Return vegetable mixture to wok. Cook and stir for 1 minute more or until heated through. Serve over rice and sprinkle with cashews.

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