Ww 8 Points Cashew Chicken Recipes

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WEIGHT WATCHERS CASHEW CHICKEN



Weight Watchers Cashew Chicken image

Yummy WW recipe from a recent meeting; good alternative for those of us for don't want to give up our Chinese food :) 8 points per serving.

Provided by xpnsve

Categories     One Dish Meal

Time 37m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons peanut oil
2 medium garlic cloves, minced
1 lb uncooked boneless skinless chicken breast, cut into 1-inch cubes
1/2 teaspoon table salt
1/4 teaspoon black pepper
1 1/2 cups reduced-sodium fat-free chicken broth, divided
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)

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.

Nutrition Facts : Calories 433.3, Fat 11.4, SaturatedFat 2.3, Cholesterol 72.6, Sodium 795.3, Carbohydrate 51.8, Fiber 4.1, Sugar 5.6, Protein 31.1

WW 8 POINTS - CASHEW CHICKEN



Ww 8 Points - Cashew Chicken image

Make and share this Ww 8 Points - Cashew Chicken recipe from Food.com.

Provided by mariposa13

Categories     Chicken Breast

Time 37m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons peanut oil
2 medium garlic cloves, minced
1 lb boneless skinless chicken breast, 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)

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.

Nutrition Facts : Calories 443.1, Fat 10.4, SaturatedFat 2.1, Cholesterol 65.8, Sodium 1056.8, Carbohydrate 52.2, Fiber 4.1, Sugar 5.8, Protein 35.1

CASHEW CHICKEN



Cashew Chicken image

Cooking popular take-out dishes like this one at home means you can control the quality of the ingredients, making them far healthier.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 10

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
1 tablespoon cornstarch
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
6 cloves garlic, minced
8 scallions, white and green parts separated, each cut into 1-inch pieces
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
3/4 cup raw cashews (4 ounces), toasted
White rice, for serving (optional)

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.

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  • 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 the skillet. Cook until browned on all sides, stirring frequently, about 4 minutes.
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  • Heat oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds. Season chicken on both sides with salt and pepper and add to skillet. Cook until browned on all sides, stirring frequently, about 4 minutes.
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