Ww 8 Points - Cashew Chicken |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From ww online 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.
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