Weight Watchers Cashew Chicken |
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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Yummy WW recipe from a recent meeting; good alternative for those of us for don't want to give up our Chinese food :) 8 points per serving. Ingredients:
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) |
Directions:
1. 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.
2. 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.
3. Dissolve cornstarch in remaining 1/2 cup of broth. Add cornstarch mixture to skillet and simmer until sauce thickens, stirring constantly, about 1 minute.
4. 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.
5. 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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