Weight Watchers Cashew Chicken
- Ready In:
- 2 teaspoons peanut oil
- 2 medium garlic cloves, minced
- 1 lb uncooked boneless skinless chicken breast, cut into 1-inch cubes
- 1⁄2 teaspoon table salt
- 1⁄4 teaspoon black pepper
- 1 1⁄2 cups reduced-sodium fat-free chicken broth, divided
- 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)
- Heat oil in a large skillet over medium-high heat. Add garlic and cook 1 minute. Season chicken on both sides with salt and pepper and add to skillet. Cook until browned on all sides, stirring frequently, about 4 minutes.
- Add 1 cup of broth, soy sauce, celery, bamboo shoots and water chestnuts to chicken and bring to a simmer. Reduce heat to low, cover and simmer until chicken is cooked through, about 5 minutes.
- Dissolve cornstarch in remaining 1/2 cup of broth. Add cornstarch mixture to skillet and simmer until sauce thickens, stirring constantly, about 1 minute.
- To serve, divide rice among 4 shallow dishes. Spoon chicken mixture onto rice and sprinkle with cashews. Yields about 1 cup of chicken, 1/2 cup of rice and 1 1/2 tablespoons of cashews per serving.
- For a flavor boost, add 2 cups of chopped fresh baby bok choy in place of the bamboo shoots and water chestnuts. The tender greens will cook with the chicken in 5 minutes.
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So good! The sauce is much more like Springfield Style Cashew Chicken (where the chicken is deep fried). We made it minus the bamboo shoots and water chestnuts. We also served it with some stir-fried noodles and some steamed broccoli. This tasted a lot like the Cashew Chicken at our local take out places!