This Chinese restaurant staple gets a lot of its sky-high fat content from oil. We lightened it significantly but kept a lot of the flavor and crunch.
- 2 tsp peanut oil
- 2 clove(s), medium garlic clove(s), minced
- 1 pound(s) uncooked boneless skinless chicken breast(s), cut into 1-inch cubes
- 1/2 tsp table salt, or more to taste
- 1/4 tsp black pepper, or more to taste
- 1 1/2 cup(s) fat-free reduced sodium chicken broth, divided
- 2 Tbsp low sodium soy sauce, or more to taste
- 2 rib(s), medium uncooked celery, chopped
- 8 oz canned bamboo shoots, drained
- 8 oz canned water chestnut(s), sliced, drained
- 1 1/2 Tbsp cornstarch
- 2 cup(s) cooked white rice, kept hot
- 1 3/4 oz Cashews, dry roasted, without salt, chopped (about 6 Tbsp)
Heat oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds. 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 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 burst of color, 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.