Cashew chicken
5
Points®
Total time: 37 min • Prep: 25 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
This Chinese restaurant staple gets a lot of its high points from oil. We lightened it significantly but kept all its flavour and great crunch.
Ingredients
Peanut oil
2 tsp(s)
Garlic
2 clove(s), large
Table salt
½ tsp(s)
Black pepper
¼ pinch(es)
Uncooked boneless skinless chicken breast
1 pound(s)
Chicken broth
1½ cup(s)
Low sodium soy sauce
2 tbsp(s)
Celery
2 stalk(s), medium
Canned bamboo shoots
8 oz
Canned water chestnuts
8 oz
Cornstarch
1½ tbsp(s)
Cooked white rice
2 cup(s)
Unsalted dry-roasted cashews
1¾ item(s)
Instructions
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 the 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.
5
Yields about 1 cup of chicken, 1/2 cup of rice and 1 1/2 tablespoons of cashews per serving.
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