Post by StacyLauren on May 16, 2006 14:10:10 GMT -5
POINTS® value of | 8
Servings | 4
Preparation Time | 25 min
Cooking Time | 12 min
Level of Difficulty | Moderate
main meals | This Chinese restaurant staple gets a lot of its sky-high fat content from oil. We lightened it significantly but kept all of its flavor and crunch.
Ingredients
2 tsp peanut oil
2 medium garlic clove(s), minced
1 pound uncooked boneless, skinless chicken breast, cut into 1-inch cubes
1/2 tsp table salt
1/4 tsp black pepper
1 1/2 cup fat-free, reduced-sodium chicken broth, divided
2 Tbsp low-sodium soy sauce
2 medium stalk celery, chopped
8 oz canned bamboo shoots, drained
8 oz canned water chestnuts, sliced, drained
1 1/2 Tbsp cornstarch
2 cup cooked white rice, kept hot
1 3/4 oz dry-roasted cashews, chopped (about 6 Tbsp)
Instructions
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 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.