Time: 40 minutes
Number Served: 3 - 4
This Chinese restaurant staple gets a lot of its sky-high fat content from oil. In this recipe, it is lightened significantly but kept all of its flavor and crunch.
1. Heat oil in a large skillet over medium-high heat.
2. Add garlic and cook 1 minute. Season chicken on both sides with salt and pepper and add to skillet.
3. Cook until browned on all sides, stirring frequently, about 4 minutes.
4. Add 1 cup of broth, soy sauce, celery, bamboo shoots and water chestnuts to chicken and bring to a simmer.
5. Reduce heat to low, cover and simmer until chicken is cooked through, about 5 minutes.
6. Dissolve cornstarch in remaining 1/2 cup of broth; add to skillet and simmer until sauce thickens, stirring constantly, about 1 minute.
7. To serve, divide rice among 4 shallow dishes.
8. 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 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.
Weight Watchers Points Value (per serving): 8
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