For whatever reason I tend to get into patterns where I eat the same things over and over again. This year I decided rather than make a new years resolution to “lose weight” I figured I would make one to focus on new recipes. Tonight’s recipe actually surprised me! I did not expect it to turn out as good as it did. I found & copied the recipe right from the Weight Watchers Website. Before the Biggest Loser I LOVED Chinese Takeout. I would always get Cashew Chicken and needless to say, it has been a long time since I have had it. Naturally when I came across this recipe it grabbed my attention right away. I have been down this path before where I have tried to recreate healthy version of my favorite foods and it does not always turn out so great but I was pleasantly surprised when I tasted this. I think the only modifications I made to this recipe is that I used 1 cup brown rice instead of 2 cups of white rice. I also divided mine into 3 servings vs. 4. ENJOY and let me know how it turns out!
Ingredients
| 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 unsalted dry-roasted cashews, chopped (about 6 Tbsp) |
Instructions
- 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.
Notes
- 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.
