1 Pound Boneless Chicken Breasts, cut into 1 inch chunks
5 Tablespoons Dry Sherry
1 Tablespoon + 2 teaspoons Cornstarch
1 Tablespoon Oyster Sauce
2 Tablespoons Water
2 Tablespoons Reduced Sodium Soy Sauce
1 Tablespoon Honey
1 Tablespoon Rice Wine Vinegar
1 Tablespoon Asian Sesame Oil
2 teaspoons Canola Oil
1/2 teaspoon Powdered Ginger
2 Garlic Cloves, minced
3 Scallions, chopped
1/2 teaspoon Crushed Red Pepper
2 Celery Stalks, chopped
1 Red Bell Pepper, seeded and chopped
Combine the chicken, 2 Tablespoons of Sherry, 1 Tablespoon Cornstarch, and Oyster sauce in a medium bowl; set aside to marinate for 5 minutes. Combine the remaining 3 Tablespoons of Sherry, Water, Soy Sauce, Honey, Rice Vinegar, Sesame Oil and 2 teaspoons of Cornstarch in a small bowl and set aside. Heat a non-stick wok or a large deep skillet over medium heat until a drop of water sizzles. Swirl in the canola oil, and add the chicken mixture. Stir fry until lightly brown (about 2-3 minutes). Add the ginger, garlic, scallions, and crushed red pepper; stir fry until fragrant. Add the celery and bell pepper; stir-fry until desired tenderness. Stir in the sherry mixture and cook, stirring constantly, until the mixture boils and thickens, and the chicken is just cooked through. Divide the mixture into 4 equal portions. Serve over rice for additional points.
1 Cup Uncle Ben's Original Converted Rice, dry
1 Medium Onion, chopped
1/2 Cup Fat Free Chicken Broth
1/2 Cup Egg Substitute
1 Tablespoon Light Soy Sauce
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 Cup Peas
1/2 Cup Canned Carrots, chopped small
2/3 Cup Cooked Chicken, diced (white meat, no skin)
Cook rice according to the directions on the box; set aside.
Add chicken broth and onion to a large skillet or wok and cook over high heat until onion is tender. Drain any excess broth and discard.
Add egg substitute and stir, chopping the egg as it scrambles.
Add rice, chicken, soy sauce, salt, pepper, peas and carrots. Stir constantly for 1 minute or until everything is hot.
I made Arizona-Girl Kathy's recipe, and it was quite tasty. The only thing is that the sesame seeds popped off the pan at me! ;D I think they might need to be cooked at a lower heat.
__________________ Goal for w/e Nov 30 -- Survive this work push, keep eating the healthy pre-prepared food. Bring a scale, a tiny (desert) fork and spoon to Thanksgiving to make it last longer and weigh my portions before I eat. Plan on weighed seconds so I don't feel deprived.
Original Before WW: 206. Lifetime Max Goal: 140. Personal Goal: 130.
Here's a slightly different version, 5 points per serving according to the recipe calulator on the WW website. I was craving Chinese food, and just started throwing things together...
Almost "Fried" Rice (4 servings, 5 pts each)
1 C white or brown rice (points are the same)
2 C water
1 chicken bouillon cube and 1 vegetable bouillon cube
1/4 cup sliced green onions
1/2 cup sliced mushrooms
1/4 cup sweet red pepper, julienned
1/4 cup frozen green peas
1/4 cup shredded carrots
3/4 cup sliced celery
4 oz chicken breast, cooked, skinless (could use rotisserie chicken, I used a leftover piece of chicken I grilled), sliced into thin strips
1 oz deli style 97% fat-free thin-sliced smoked ham (4-5 slices), cut in thin strips
1 egg, beaten
3 Tbsp soy sauce (or to taste)
Cook rice in water w/bouillon added. Spray a non-stick skillet w/cooking spray. Sautee veggies, ham, and chicken until veggies are just crisp-tender (doesn't take long since the chicken and ham are already cooked). Add rice and stir to combine. Push rice mixture to the sides of the pan, leaving an opening in the center. Pour in the beaten egg and gently stir until it is scrambled. When it is almost completely cooked, stir to incorporate into the rice mixture, stirring until egg is completely done and everything is heated through. Season w/soy sauce to taste.
This was sooooooooo good, and for only 5 points a serving, what a bargain! I saved a container to take for my lunch tomorrow.