Coconut Chicken Stirfry over Rice - Weight Watcher Friendly

Submitted by Abby Girl

"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: 45mins
• Ingredients: 13
• 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.