A hit for my new diet plan. I first made this in September 2013 - its a frequent favorite now, and very figure friendly!
- 2 tsp peanut oil or sesame oil
- 2 cloves garlic, minced (or 2 tsp chopped garlic from jar)
- 1 pound raw boneless skinless chicken breasts, cut into 1-inch cubes
- 1/4 tsp black pepper
- 1 1/2 cup fat-free reduced sodium chicken broth, divided
- 2 Tbsp low sodium soy sauce
- 2 ribs (medium) uncooked celery, chopped
- 8 oz canned bamboo shoots, drained
- 8 oz canned water chestnuts, sliced, drained
- 1 1/2 Tbsp cornstarch or arrowroot powder
- 2 cups cooked white rice (or brown), kept hot
- 6 Tbsp unsalted cashews, chopped
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.
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 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.