Coconut Chicken Stirfry over Rice - Weight Watcher Friendly

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

• Ready In: 45 mins
• Serves: 5

Ingredients

• Stir Fry

• 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

• Sauce

• 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.