Weight Watchers Monday

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.

Literally! 

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.

Perfect meal!

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

Calories: 299

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