Cashew Chicken with Baby Corn
Shannon Clark
Shannon Clark
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359 Calories
19 g Carbs
31 g Protein
18 g Fat
Total Time
4 servings

This dish is filled with healthful fats and muscle-building protein but relatively low in carbs. This recipe will help you combat hunger and provide a dose of long-lasting energy.


  • ½ cup low-sodium chicken broth
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp Splenda
  • 1 tbsp corn starch
  • 1 tbsp white vinegar
  • 2 tbsp olive oil
  • 12 oz chicken breast, cut into cubes
  • 1 red bell pepper
  • 1 cup mushrooms, sliced
  • ½ cup baby corn
  • 2 green onion, sliced
  • ½ cup cashews, chopped

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  1. Combine together the chicken broth, oyster sauce, soy sauce, Splenda, cornstarch, and white vinegar and set aside.
  2. Heat oil in a skillet over medium heat.
  3. Add in chicken breast chunks, stir-frying for 6-8 minutes.
  4. Add peppers, mushrooms, and baby corn, cooking for 2-3 minutes longer.
  5. Add combined mixture from step 1 to the skillet, reduce heat to low, and simmer for 10-12 minutes.
  6. Sprinkle with cashews and green onions, toss, and then serve.

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