Best 3 Low Fat Cashew Chicken Oriental Dish Recipes

Tantalize your taste buds with our delightful Low-Fat Cashew Chicken, an oriental dish that blends the flavors of East and West. This entree features tender chicken coated in a flavorful sauce, stir-fried with crunchy cashew nuts, and complemented by a medley of colorful vegetables. Our recipe offers a healthier take on the classic dish, using lean chicken breast and low-sodium soy sauce. We also provide two additional exciting recipes: a vegetarian version of Cashew Chicken, and a Low-Fat Cashew Chicken Salad. These variations cater to different dietary preferences and ensure that everyone can enjoy this delectable dish. Get ready to embark on a culinary journey with our Low-Fat Cashew Chicken and its irresistible flavor combinations.

Here are our top 3 tried and tested recipes!

LOW-FAT CASHEW CHICKEN (ORIENTAL DISH)

Low-Fat Cashew Chicken (Oriental Dish) image

Make and share this Low-Fat Cashew Chicken (Oriental Dish) recipe from Food.com.

Provided by Debidoo

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb boneless chicken breast, cubed (or cut into strips)
2 teaspoons fresh minced ginger (or 1/2 tsp. ground, but fresh tastes better in this recipe)
1 tablespoon peanut oil
1 medium red pepper, cut into thin strips
1/3 cup teriyaki sauce
1 tablespoon cornstarch
1/3 cup roasted cashews (or other nuts, if preferred)

Steps:

Toss chicken and ginger together in a med. bowl.
Heat wok or large skillet over med-high heat. Add oil and heat until oil is hot.
Add chicken and stir-fry 2 minutes.
Add red pepper and continue to cook and stir 4 more minutes.
Whisk cornstarch into teriyaki sauce.
Add to meat mixture, and cook and stir until thick and bubbly.
Stir in cashews and cook just to heat through.
Serve with white rice.

Nutrition Facts : Calories 329.1, Fat 19.3, SaturatedFat 4.7, Cholesterol 72.6, Sodium 1064.6, Carbohydrate 11.8, Fiber 1.1, Sugar 5, Protein 27.2

LOW-FAT CHICKEN DIVAN

Low-Fat Chicken Divan image

No one will ever guess this creamy, hearty casserole is actually low in fat. My daughter requests this dish often, and I happily oblige. It's a good-for-you meal with broccoli and chicken.-Debbie Wheeler, Nampa, Idaho

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1-1/4 pounds chopped fresh broccoli, cooked
3 cups cubed cooked chicken
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 cup reduced-sodium chicken broth
1 cup fat-free mayonnaise
2 tablespoons lemon juice
1/2 teaspoon pepper
1/4 teaspoon garlic powder
3/4 cup shredded reduced-fat cheddar cheese

Steps:

Coat a 13-in. x 9-in. baking dish with nonstick spray. Arrange the broccoli in the dish; top with chicken. Combine the next six ingredients; pour over chicken. Sprinkle with cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes or until bubbly.

Nutrition Facts :

SKINNY CASHEW CHICKEN AND BROCCOLI

Skinny Cashew Chicken and Broccoli image

55% less sat fat • 52% less fat • 21% fewer calories than the original recipe. We cut the fat in this dish by using less cashews. Brown rice and veggies raise the fiber.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

2 teaspoons canola oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon finely chopped gingerroot
2 cups fresh broccoli florets
1 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/8 teaspoon crushed red pepper flakes
2 cups frozen sugar snap peas (from 24-oz bag)
3 tablespoons reduced-sodium soy sauce
2 teaspoons rice vinegar
1 tablespoon cornstarch
1 teaspoon sugar
2 medium green onions, sliced (2 tablespoons)
3 cups hot cooked brown rice
1/4 cup salted roasted cashew halves and pieces

Steps:

In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and gingerroot; cook and stir 4 to 5 minutes or until chicken begins to brown.
Add broccoli, 1/2 cup of the broth and the pepper flakes. Cover; cook over medium heat 2 minutes, stirring once. Add peas; cook 2 to 4 minutes longer, stirring once, until vegetables are crisp-tender.
In small bowl, mix remaining 1/2 cup broth, the soy sauce, vinegar, cornstarch and sugar; stir into chicken mixture. Add onions; cook, stirring frequently, until sauce is thickened and bubbly. Serve over rice; sprinkle with cashews.

Nutrition Facts : Calories 440, Carbohydrate 51 g, Cholesterol 70 mg, Fiber 8 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving (1 cup chicken mixture and 3/4 cup rice), Sodium 660 mg, Sugar 6 g, TransFat 0 g

Tips:

To save time, use pre-chopped onion and bell pepper.
Add a pinch of cayenne pepper for a spicy kick.
If you don't have dry sherry, use white wine or chicken broth.
For a thicker sauce, add a cornstarch slurry (equal parts cornstarch and water) to the sauce.
Serve over rice, noodles, or quinoa.

Conclusion:

Low-fat cashew chicken is a delicious and healthy dish that is perfect for a quick and easy weeknight meal. It is also a great way to use up leftover chicken. The combination of tender chicken, crunchy cashews, and flavorful sauce is sure to please everyone at the table. So next time you are looking for a healthy and flavorful meal, give low-fat cashew chicken a try. You won't be disappointed!