Coconut Chicken Stirfry over Rice - Weight Watcher Friendly |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 5 |
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This easy stir fry is soooo yummy! For convience, have the vegetables cut and the sauce ready before cooking. The sauce can be made up to 4 days ahead. Serve this over a bed of rice. Weight Watcher friendly at roughly 5 points Ingredients:
4 teaspoons vegetable oil |
1 cup onion, chopped |
3 teaspoons garlic, minced |
1 1/2 teaspoons ginger, minced |
1 cup red pepper, thinly sliced |
3 cups mushrooms, sliced |
12 ounces chicken breasts, cut into 1-inch cubes (amout 3 breast) |
2 tablespoons flour |
1 cup light coconut milk |
2 tablespoons fish sauce or 2 tablespoons oyster sauce |
1 teaspoon cornstarch |
1/4 teaspoon hot asian chili sauce (or to taste) |
1/3 cup cilantro, chopped |
Directions:
1. Combine the ingredients for the sauce; set aside.
2. Dust the chicken with the flour; set aside.
3. In a large wok, heat 2 tsp of the oil over medium high heat; cook onions, garlic and ginger for 4 minutes, or until onions are browned. Add peppers and mushrooms; cook for 30 seconds. Add about 2 - 3 T of the sauce to the veggie mixture and cover to steam; about 1 minute. Careful not to over cook the peppers. Transfer mixture to a bowl; set aside.
4. Spray the skillet with cooking spray. Heat remaining oil over medium high heat; cook chicken for 3 minutes or until browned on all sides.
5. Add the sauce and veggies to the wok along with chicken and bring to a boil. Reduce heat, cover and simmer for 2 minutes or until chicken is cooked through and mixture thickens. Add cilantro.
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