Cashew Chicken
7
Points®
Total time: 37 min • Prep: 25 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Peanut oil
2 tsp
Garlic
2 clove(s), minced
Uncooked skinless boneless chicken breast
1 pound(s), cut into 1-inch cubes
Table salt
½ tsp, or more to taste
Black pepper
¼ tsp, or more to taste
Fat-free reduced sodium chicken broth
1½ cup(s), divided
Less sodium soy sauce
2 Tbsp, or more to taste
Celery
2 rib(s), medium, chopped
Canned bamboo shoots
8 oz, drained
Canned water chestnuts
8 oz, sliced, drained
Cornstarch
1½ Tbsp
Cooked white rice
2 cup(s), kept hot
Unsalted cashews (dry roasted, no sugar added)
1¾ oz, chopped (about 6 Tbsp)
Instructions
1
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.
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 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. Yields about 1 cup of chicken, 1/2 cup of rice and 1 1/2 tablespoons of cashews per serving.
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