WW's Cashew Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 91.6
- Total Fat: 2.7 g
- Cholesterol: 10.3 mg
- Sodium: 517.7 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 1.7 g
- Protein: 5.8 g
View full nutritional breakdown of WW's Cashew Chicken calories by ingredient
Introduction
This is probably one of my favorite recipes from weight watchers. It is easy and everyone in my family loved it to! This is probably one of my favorite recipes from weight watchers. It is easy and everyone in my family loved it to!Number of Servings: 4
Ingredients
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2 tsp peanut oil
2 medium garlic cloves, minced
1 pound uncooked oneless, skinless chicken breast, but into 1 inch pieces
1 1/2 cup fat free, reduced sodium chicken broth, divided
2 tbs low-sodium soy sauce, or more to taste
2 medium celery stalks
8 oz canned bamboo shoots, drained
8 oz canned water chestnuts, drained
1 1/2 tbsp cornstarch
Directions
1. heat oil in a large skillet over medium high heat. Add garlic and cook for 30 seconds. Add chicken to skillet cook until brown on all sides, stirring frequently, about 4 min.
2. add i 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 untill chicken is cooked through, about 15 min.
3. Dissolve cornstarch in remaining 1/2 cup of broth; add to skillet and simmer until sauce thickens, stirring constantly, about 1 minute.
4. Serve over rice and spoon about 1 cup chicken mixture over rice. Sprinkly with cashews if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user KORI25.
2. add i 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 untill chicken is cooked through, about 15 min.
3. Dissolve cornstarch in remaining 1/2 cup of broth; add to skillet and simmer until sauce thickens, stirring constantly, about 1 minute.
4. Serve over rice and spoon about 1 cup chicken mixture over rice. Sprinkly with cashews if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user KORI25.
