Weight Watchers Cashew Chicken

Weight Watchers Cashew Chicken

Time: 37 mins


  • 2 teaspoons peanut oil
  • 2 medium garlic cloves, minced
  • 1 lb uncooked boneless skinless chicken breast, cut into 1-inch cubes
  • 1/2 teaspoon table salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups reduced-sodium fat-free chicken broth, divided
  • 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 white rice, kept hot
  • 1 3/4 ounces roasted cashews, chopped (about 6 Tbsp)


  • 1 Heat oil in a large skillet over medium-high heat. Add garlic and cook 1 minute. 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 cornstarch mixture 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.
  • 5 For a flavor boost, 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.
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