Cashew Chicken
- Total Time
- 0:37
- Prep
- 0:25
- Cook
- 0:12
- Serves
- 4
- Difficulty
- Moderate
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.
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peanut oil2 tsp
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garlic clove(s)2 clove(s), medium, minced
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uncooked boneless skinless chicken breast(s)1 pound(s), cut into 1-inch cubes
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table salt½ tsp, or more to taste
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black pepper¼ tsp, or more to taste
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fat-free reduced sodium chicken broth1 ½ cup(s), divided
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low sodium soy sauce2 Tbsp, or more to taste
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uncooked celery2 rib(s), medium, chopped
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canned bamboo shoots8 oz, drained
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canned water chestnut(s)8 oz, sliced, drained
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cornstarch1 ½ Tbsp
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cooked white rice2 cup(s), kept hot
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Cashews, dry roasted, without salt1 ¾ oz, 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.