How to make cashew chicken

Want a healthy version of that chinese favorite? Here you go!

Instructions

Difficulty: Moderate

Things You’ll Need:

• 2 tsp peanut oil
• 2 medium garlic clove(s), minced
• 1 pound uncooked boneless, skinless chicken breast, cut into 1-inch cubes
• 1/2 tsp table salt, or more to taste
• 1/4 tsp black pepper, or more to taste
• 1 1/2 cup fat-free, reduced-sodium chicken broth, divided
• 2 Tbsp low-sodium soy sauce, or more to taste
• 2 medium stalk celery, chopped
• 8 oz canned bamboo shoots, drained
• 8 oz canned water chestnuts, sliced, drained
• 1 1/2 Tbsp cornstarch
• 2 cup cooked white rice, kept hot
• 1 3/4 oz dry-roasted cashews, chopped (about 6 Tbsp)

1. 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.
2. 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.
3. Dissolve cornstarch in remaining 1/2 cup of broth; add to skillet and simmer until sauce thickens, stirring constantly, about 1 minute.
4. 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.

Tips & Warnings

• Make sure you cook chicken thoroughly