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Low Syn Chinese Cashew Chicken

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Low Syn Chinese Cashew Chicken – amazingly tender pieces of chicken in a delicious sauce with cashew nuts and vegetables. 

Chinese Cashew Chicken in grey frying pan with wooden spoon

Did you know you can enjoy certain nuts as a healthy extra b choice on Slimming World?

Most of us tend to use that choice on bread or cereal etc, but there are quite a few different raw nuts you can enjoy.

Guess what that means?  You can create this yummy Chinese Cashew Chicken dish in your home using hardly any syns. Yum!

close up of Chinese cashew chicken in a grey frying pan

First things first though, In this recipe I will introduce some of you to a brilliant Chinese Method of cooking meat called “velveting” which keeps the meat really tender in stir fries etc.

If you have ever wondered how the meat is never tough or dry in dishes you order from the Chinese then is most likely due to velveting.

I was first introduced to this method by a friend who’s wife just happens to be Chinese and owns her own Chinese restaurant. I was eager to give it a try myself and oh my gosh, what a difference it makes.

There are various different methods of velveting out there, some involving lots of oil, but for a healthier alternative. I have this super low syn version that is perfect for cuts of beef, chicken and pork for any stir fry or fast cooking of meat dishes you want to try. 

To velvet meat:

I marinate the chicken (meat) in a mixture of cornstarch, rice vinegar, water and salt, then once left for about 15 minutes, it’s dropped into a saucepan of bubbling hot water and left for about 1-2 minutes until meat turns white, then simply remove with a slotted spoon and it can be stir-fried.

 A very Simple easy technique but a method you will use again and again when doing fast frying recipes involving meat. 

Chinese cashew chicken in a grey frying pan with wooden spoon

Want some other delicious Chinese Fakeaway dishes to pair up with this Chinese Cashew Chicken? Then check out some of these:

or head on over to my Full Recipe Index with over 850 delicious Slimming World and Weight Watchers recipes all fully searchable by meal type, ingredients, syn value and smart points etc.

Chinese cashew chicken on white shallow bowl with rice and black handled fork

How can I add a 1/3 speed foods to this Cashew Chicken?

This recipe comes packed with peppers and onion, but it’s always good to add additional vegetables to your plate where possible, some Bok Choy or tender stem broccoli would be a great addition to the side.

You could even serve with this Cauliflower Egg Fried Rice instead of regular rice. 

Kitchen Items used in this Chinese Cashew Chicken:

close up of Chinese cashew chicken on white shallow bowl with rice and black handled fork

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Low Syn Chinese Cashew Chicken

Low Syn Chinese Cashew Chicken

Yield: SERVES 3
Prep Time: 10 minutes
Cook Time: 12 minutes
Additional Time: 15 minutes
Total Time: 37 minutes

Low Syn Chinese Cashew Chicken - amazingly tender pieces of chicken in a delicious sauce with cashew nuts and vegetables. 

Ingredients

  • 400g (16oz) of boneless skinless chicken breast, cut into pieces
  • 1 tbs of cornstarch
  • 1 tbs of rice vinegar
  • 1/2 tsp of salt
  • 45 raw cashews - 3xHEb's
  • 1 red pepper, chopped into pieces
  • 1 green pepper, chopped into pieces
  • 2 spring onions, chopped
  • 1 small onion, chopped
  • 3 tbs of oyster sauce (I used Lee Kum Kee premium)
  • 1 tbs of soy sauce
  • 1/3 cup (80ml) of water
  • 1 tsp of toasted sesame oil
  • 1/2 tbs of maple syrup (or honey)
  • 2 cloves of garlic, crushed
  • 1 tbs of freshly grated ginger
  • cooking oil spray (I use avocado)

Instructions

  1. Pat chicken dry, and add to a bowl with the cornstarch, rice vinegar and salt, mix to coat all the chicken and set aside to marinate for about 15 minutes.
  2. When chicken has marinated for specified time, Fill a large saucepan with water and bring to a boil, then reduce heat slightly just so it bubbles gently. Add chicken and cook in water until it just turns white (1-2 minutes), then remove with a slotted spoon.
  3. Spray a large frying pan over a medium high heat with some cooking oil spray, add the raw cashews with a little pinch of salt and fry until lightly lightly golden/toasted. Remove and set aside.
  4. Add the sesame oil to the frying pan and once hot, add the chicken and onion and fry fo a couple of minutes until chicken is lightly browned.
  5. Add in the peppers, green onion, garlic and ginger and fry for a further couple of minutes.
  6. Add in the oyster sauce, soy sauce, water and maple syrup (or honey).
  7. Toss to cover on a medium heat until the sauce thickens and just coats the chicken and vegetables and then add back in the cashews. Stir to combine.
  8. Serve and enjoy!!

Notes

This recipe is dairy free, Slimming World and Weight Watchers friendly

  • Slimming World - 3 Syns and 1 HEb per serving
  • WW Flex/Freestyle Smart Points - 7 per serving

*suitable for freezing

NOTE: can use stock instead of water if you prefer, but due to the sodium content of soy sauce, I prefer to use water.

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Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. 

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Nutrition Information:
Yield: 3 Serving Size: 1 SERVING
Amount Per Serving: Calories: 350Total Fat: 13.9gSaturated Fat: 4.3gCarbohydrates: 24.9gFiber: 2.8gSugar: 11.1gProtein: 33.1g

Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.

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© Siobhan (Slimming Eats)
Cuisine: Chinese / Category: Main

Cashew Cashew Chicken pin

 

 

 

 

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Nutritional information is an estimate and is to be used for informational purposes only

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All images and content on Slimming Eats are copyright protected.

If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full.

* Disclosure: This post may contain affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.” Check Legal section, for Full Disclaimer, Disclosure and Privacy Policy.

Reader Interactions

Comments

  1. Vickie

    Thanks so much for the velveting tip. I often wondered how Chinese made that lovely tender chicken! Chicken in cashew is my favourite! So grateful and excited for the recipe! Been waiting for this since I saw it pop up last week on your Instagram!

  2. Marion Anderson

    This sounds and looks delicious and I want to try it but I wonder if I could freeze it?

    Kindest regards

    Marion Anderson

  3. Sue Barnes

    This recipe looks delicious and I would love to try it! As I am in the UK – can I use cornflour instead of cornstarch? Also, what can I use instead of Oyster Sauce.

  4. Marie

    I made this last night & it was super tasty, it didn’t look like there was a lot of sauce in the pan but the flavours were divine. I didn’t have rice vinegar so I used white wine vinegar & added an extra tablespoon of honey. Served with noodles it turned out lovely, thanks x

  5. Shevy (Slimming Eats)

    yes sure can, they are the same thing 🙂 – you can use Hoisin instead of oyster sauce, but oyster sauce is more authentic for that umami flavour.

  7. melanie brown

    Wow!!! I just made this for kids and I, it made four generous portions, I threw in a handful of peas with the peppers and I didn’t velvet the chicken because the kids were starving and I have a well seasoned wok which gives a good result. It was so quick and easy to make, and SO delicious, gorgeous authentic flavour, I bought my oyster sauce online from a Chinese supermarket and one of the little containers of ready to eat cashews now available at most supermarkets. This will become a family favourite.

  9. Maxine Murray

    Wow, absolutely loved this recipe…delicious. Will definitely be making this again. Well worth the extra syns for the cashew nuts. Loved the velveting technique, made the chicken sooo tender. Goodbye Chinese Takeaway…Hello cooking healthier Chinese meals at home. Xx

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