Yummy WW recipe from a recent meeting; good alternative for those of us for don't want to give up our Chinese food :) 8 points per serving.
- 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)
- 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.
- 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 cornstarch mixture 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.
- 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.