Ww 8 Points Cashew Chicken Recipes

Steps:

• In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside.
• Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes.
• In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute.
• Serve garnished with the scallions and cilantro.

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.

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.