Ingredients

• 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
• 1/4 tsp black pepper
• 1 1/2 cup fat-free, reduced-sodium chicken broth, divided
• 2 Tbsp low-sodium soy sauce
• 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)

Directions

1. 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.

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.

5. For a burst of color, 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.

6. We renovated Cashew Chicken by:

7. Reducing the amount of oil used to sauté the chicken.

8. Sprinkling a small amount of cashews on top of the dish instead of throughout so you can use less but still get cashew flavor in almost every bite.

9. Using reduced-sodium chicken broth and soy sauce in lieu of their regular varieties.

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