Ingredients:
2 teaspoons peanut oil
2 medium garlic cloves, minced
1 lb boneless skinless chicken breasts, uncooked, cut into 1-inch cubes
1/2 teaspoon table salt
1/4 teaspoon black pepper
1 1/2 cups chicken broth, divided ( fat-free, reduced-sodium)
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)
Directions:
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. 8 Points per serving.
Servings: 4
Time preparation: 25 min.
Time total: 37 min.