Everyone likes a good stir-fry, right?
And when it's simple and tasty it's even better....
This is a Weight Watchers stir-fry that will knock your socks off.
I couldn't believe the flavor burst in this dish.
And when I called home on my dinner break,
this was the response:
"I hope you don't want to eat any of this when you get home (with a full mouth)"
Which, this recipe makes four servings.
I ate one serving, and the person at the other end of the phone, with
their mouth full, ate three......
On my plate is 1/2 cup lavender rice cooked in chicken broth,
1 c. WW chicken stir-fry,
and 1/4 c. low fat cottage cheese topped with a little sea salt and lavender pepper.
WW Chicken Stir-Fry
5 chicken thighs (skin removed and meat cut off bone), (I boiled the bones with remaining meat until done. Gave me enough meat for a single chicken salad sandwich)
1 TBS olive oil
1 TBS cornstarch
just a pinch of cayenne pepper
2 TBS low sodium soy sauce
2 TBS orange juice
1 (12 oz.) bag Birds-Eye steam fresh Asian Medley
Hot cooked rice
Cut chicken off the bone into small pieces. In a large skillet heat oil over medium/high heat. Add chicken; cook 5-8 minutes, stirring occasionally. Meanwhile, in small bowl, combine cornstarch, cayenne pepper, soy sauce, and orange juice; blend well (with whisk) and set aside. Add vegetables to the chicken; cook 5-8 more minutes or until chicken is no longer pink, stirring occasionally. Stir in soy sauce mixture; cook 1 minute or until heated through. Serve over rice.
WW Points: 5
Protein: 38 g
Carbohydrate: 11 g
Total Fat: 8 g
Saturated Fat: 2 g
Cholesterol 96 mg
Dietary Fiber 4 g
This recipe is linked to:
Weekend Potluck ~ The Better Baker
Foodie Friends Friday