Photo of Cashew chicken by WW

Cashew chicken

Points® value
Total Time
37 min
25 min
12 min
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.


Peanut oil

2 tsp(s)


2 clove(s), large, minced

Table salt

½ tsp(s)

Black pepper

¼ pinch(es)

Uncooked boneless skinless chicken breast

1 pound(s), cut into 1-inch cubes

Chicken broth

1½ cup(s), reduced-sodium

Low sodium soy sauce

2 tbsp(s)


2 stalk(s), medium, chopped

Canned bamboo shoots

8 oz, drained

Canned water chestnuts

8 oz, sliced, drained


1½ tbsp(s)

Cooked long grain white rice

2 cup(s), kept hot

Unsalted dry-roasted cashews

1¾ item(s), chopped (about 6 Tbsp)


  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.