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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Yummy, Skinny Cashew Chicken: You will be the skinny one, the chicken had no choice! Recipe

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This recipe for Yummy, Skinny Cashew Chicken: You will be the skinny one, the chicken had no choice! is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp. peanut oil
2 medium garlic cloves minced
1 lb. uncooked boneless, skinless chicken breast, cut into 1 inch cubes
1/2 tsp. salt
1/4 tsp. black pepper
1 1/2 c. fat-free chicken broth
2 T. soy sauce
2 medium stalks celery chopped
1 pkg. fresh sugar snap peas (frozen can be used)
1 1/2 T. cornstarch
2 c. cooked rice kept hot
1 1/4 oz. dry roasted cashews chopped (6 T.)
Directions:
Directions:
Heat oil in 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, and peas. 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.
Serves 4.
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
8 points per serving for Weight Watchers

 

 

 

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