Ww 8 Points - Cashew Chicken
Total Time: 37 mins
Preparation Time: 25 mins
Cook Time: 12 mins
Ingredients
- Servings: 4
- 2 teaspoons peanut oil
- 2 medium garlic cloves, minced
- 1 lb boneless skinless chicken breast, uncooked, cut into 1-inch cubes
- 1/2 teaspoon table salt
- 1/4 teaspoon black pepper
- 1 1/2 cups chicken broth, divided (fat-free, reduced-sodium)
- 2 tablespoons low sodium soy sauce
- 2 stalks celery, chopped
- 8 ounces canned bamboo shoots, drained
- 8 ounces canned water chestnuts, sliced, drained
- 1 1/2 tablespoons cornstarch
- 2 cups cooked rice, kept hot
- 1 3/4 ounces roasted cashews, chopped (about 6 tbsp)
Recipe
- 1 heat oil in a large skillet over medium-high heat.
- 2 add garlic and cook 1 minute.
- 3 season chicken on both sides with salt and pepper and add to skillet.
- 4 cook until browned on all sides, stirring frequently, about 4 minutes.
- 5 add 1 cup of broth, soy sauce, celery, bamboo shoots and water chestnuts to chicken and bring to a simmer.
- 6 reduce heat to low, cover and simmer until chicken is cooked through, about 5 minutes.
- 7 dissolve cornstarch in remaining 1/2 cup of broth.
- 8 add cornstarch mixture to skillet and simmer until sauce thickens, stirring constantly, about 1 minute.
- 9 to serve, divide rice among 4 shallow dishes.
- 10 spoon chicken mixture onto rice and sprinkle with cashews.
- 11 yields about 1 cup of chicken, 1/2 cup of rice and 1 1/2 tablespoons of cashews per serving. 8 points per serving.
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