Ww 8 Points - Cashew Chicken

From ww online

• Ready In: 37 mins
• Serves: 4

Ingredients

• 2  teaspoons  peanut oil
• 2  medium garlic cloves, minced
• 1  lb boneless skinless chicken breast, uncooked, cut into 1-inch cubes
• 1⁄2 teaspoon table salt
• 1⁄4 teaspoon black pepper
• 1 1⁄2 cups chicken broth, divided (fat-free, reduced-sodium)
• 2  tablespoons low sodium soy sauce
• 2  stalks celery, chopped
• 8  ounces  canned bamboo shoots, drained
• 8  ounces  canned water chestnuts, sliced, drained
• 1 1⁄2 tablespoons cornstarch
• 2  cups cooked white rice, kept hot
• 1 3⁄4 ounces roasted cashews, chopped (about 6 Tbsp)

Directions

1. Heat oil in a large skillet over medium-high heat.
2. Add garlic and cook 1 minute.
3. Season chicken on both sides with salt and pepper and add to skillet.
4. Cook until browned on all sides, stirring frequently, about 4 minutes.
5. Add 1 cup of broth, soy sauce, celery, bamboo shoots and water chestnuts to chicken and bring to a simmer.
6. Reduce heat to low, cover and simmer until chicken is cooked through, about 5 minutes.
7. Dissolve cornstarch in remaining 1/2 cup of broth.
8. Add cornstarch mixture to skillet and simmer until sauce thickens, stirring constantly, about 1 minute.
9. To serve, divide rice among 4 shallow dishes.
10. Spoon chicken mixture onto rice and sprinkle with cashews.
11. Yields about 1 cup of chicken, 1/2 cup of rice and 1 1/2 tablespoons of cashews per serving. 8 Points per serving.