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Spicy Cashew Chicken Stir-Fry

Another Weight Watcher recipe, this time from Turnaround Program Cookbook. I love Chinese food so anything that resembles that, and satisfies a craving, I'm in. This one did that and came together quick. I'm usually concerned that there's not enough sauce in these recipes but this one had enough to coat all the chicken and broccoli nicely. Becky doesn't like broccoli but picked out the chicken and gave it a thumbs up. I will make it again.


  • 3/4 cup reduced sodium chicken broth (I used the fat free - healthy request)
  • 3T +2t dry sherry
  • 3T reduced sodium soy sauce
  • 1T +2t cornstarch
  • 1T chili-garlic paste (this gave the dish a nice kick).
  • 3t peanut oil
  • 1 pound chicken tenders (they were thick and long - next time, I'll probably chop them)
  • 1 onion, chopped
  • 1T grated peeled fresh ginger (I ran out, so subbed about 1t ground - not as gingery as I like)
  • 1/2 bunch broccoli, cut into florets (about 3 cups). I probably went overboard on this one - used a full bunch from the market, plus I trimmed the stalks and sliced them.
  • 1/4 cup water
  • 1/4 cup unsalted cashews, coarsely chopped (nice texture but you could sub peanuts or leave them out and take a point off the total.

1. Whisk together broth, sherry, soy sauce, cornstarch and chili-garlic paste in a bowl (I do this right in the measuring cup), until smooth - set aside.

2. Heat a large nonstick skillet or wok over medium high heat, until a drop of water sizzles. Add 2t of the oil, swirl to coat, add the chicken. Stir-fry until the chicken is cooked through 4 - 5 minutes (it may be quicker if I chop it next time). Transfer to a plate, cover to keep warm.

3. Heat the remaining oil in the same skillet. Add onion and ginger, cook until fragrant - 30 seconds. Add broccoli; stir-fry until crisp-tender, about 2 minutes. Add the broth mixture and the water; cook stirring constantly until the mixture bubbles and thickens, about 1 minute (mine didn't take this long - maybe 30 seconds). Add the chicken and cashews, stir to coat; cook until heated through.

Serving = 1 cup (I used a generous cup b/c of the extra broccoli). Points = 6.

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Other Thinks (2)

Mmmm this sounds tasty! I love Chinese food too but I am not very good at making it myself. Thanks for the recipe and the inspiration.


Wow, Kim. That looks great, and simple enough that even I could probably do it! In fact, I think I will give this recipe a try. Anything with ginger and cashews, and I'm in.

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