Weight Watchers Cashew Chicken

Total Time
25 mins
12 mins

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.

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  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.
Most Helpful

5 5

So good! The sauce is much more like Springfield Style Cashew Chicken (where the chicken is deep fried). We made it minus the bamboo shoots and water chestnuts. We also served it with some stir-fried noodles and some steamed broccoli. This tasted a lot like the Cashew Chicken at our local take out places!

4 5

excellent recipe. added 1/2 tsp of crushed red pepper flakes in with the garlic to give it a little kick. turned out great!

2 5

I haven't made this dish yet because the points plus values are not accurate. There are 11 points plus in this recipe.