Weight Watchers Cashew Chicken Recipes

CASHEW CHICKEN

Steps:

• In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
• In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
• Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
• Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

WEIGHT WATCHERS CASHEW CHICKEN

Steps:

• 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.
• 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.

AMAZING CASHEW CHICKEN

Steps:

• In a large plastic back (gallon zipper bag), combine first four ingredients; add chicken& toss to coat.
• Seal& marinate in refrigerator for two hours.
• Remove chicken from marinade& reserve marinade.
• Heat oil in a wok or large skillet.
• Stir-fry chicken for 2-3 minutes or until no longer pink.
• With a slotted spoon, remove chicken and set aside.
• In the same skillet, stir-fry broccoli& carrots for 3 minutes or just until crisp-tender.
• Combine cornstarch, soy sauce, hoisin sauce, ginger& reserved marinade; stir into veggies.
• Cook and stir until slightly thickened and heated through.
• Stir in cashews and chicken; heat through.
• Serve over rice.

CASHEW CHICKEN

Steps:

• In a small bowl, whisk together the oyster sauce, soy sauce, sugar, white pepper, rice wine vinegar and sesame oil. Set aside.
• In a large, deep skillet or wok, over medium high, heat the vegetable oil until shimmering. Add the chicken and stir fry till lightly browned, 2 or 3 minutes. It should not be completely cooked through yet.
• Add the green peppers, onion and fresh ginger. Stir fry till the chicken is cooked through and the onions are translucent, about 5 or 6 minutes.
• Stir in the sauce and cashews. Enjoy!

WW 8 POINTS - CASHEW CHICKEN

Steps:

• 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.

WEIGHT WATCHERS GREEK CHICKEN WITH LEMON COUSCOUS 8 POINTS

Steps:

• Combine first 4 ingredients; sprinkle over both sides of chicken.
• Place chicken on rack of a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 12 minutes or until done, turning once.
• Meanwhile, combine broth and next 4 ingredients in a saucepan; bring to a boil. Remove from heat, and stir in couscous.
• Cover and let stand 5 minutes or until liquid is absorbed and couscous is tender. Spoon couscous evenly on to 4 serving plates; top each serving with a chicken brest half. If desired, garnish with lemon slices and oregano sprigs.