WEIGHT WATCHERS CHICKEN AND RICE RECIPES RECIPES

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CHICKEN FRIED RICE | RECIPES | WW USA - WEIGHT WATCHERS



Chicken fried rice | Recipes | WW USA - Weight Watchers image

Craving Chinese take-out? You can make this favorite menu item in your own kitchen and have it on your table in less 30 minutes. With fresh veggies, plenty of garlic, soy sauce and rice, it achieves everything you love about the staple. Make it as is or toss in any leftover vegetables you have on hand. The trick is to scramble the egg whites first and remove them from the skillet before adding the chicken and vegetables. Then cook the chicken until it’s browned well but not overcooked. The browned bits formed in the pan will seasoned the other ingredients when everything is tossed together at the end.

Provided by WEIGHTWATCHERS.COM

Categories     Lunch,Dinner

Total Time 28 minutes

Prep Time 15 minutes

Cook Time 13 minutes

Yield 6 servings

Number Of Ingredients 9

2 spray(s) Cooking spray
4 large Egg white(s)
0.5 cup(s) Uncooked scallion(s) chopped, green and white parts
2 medium clove(s) Garlic clove(s) minced
12 oz Uncooked boneless skinless chicken breast(s) cut into 1/2-inch cubes
0.5 cup(s) Uncooked carrot(s) diced
2 cup(s) Long grain cooked brown rice regular or instant, kept hot
0.5 cup(s) Frozen green peas thawed
3 Tbsp Low sodium soy sauce

Steps:

  • Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.
  • Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, about 5 minutes.
  • Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Yields about 1 cup per serving.

Nutrition Facts : Calories 90 kcal

CHICKEN, MUSHROOM, AND BROWN RICE SLOW COOKER CASSEROLE ...



Chicken, mushroom, and brown rice slow cooker casserole ... image

A fabulous slow cooker meal that’s easy enough for a casual weeknight meal and tasty enough for a weekend gathering. You can keep the prep time to about 15 minutes if you brown the chicken while you prep the veggies. Then assemble the everything in the slow cooker and allow it to take care of the rest of the cooking for you. We recommend not skipping the step of browning the chicken because it adds so much more flavor to the casserole. While this recipe calls for cooking the chicken in a separate skillet, there are slow cookers on the market that have inserts that can go right from the stovetop to the cooker — and that means there’s one less pan to clean up.

Provided by WEIGHTWATCHERS.COM

Categories     Dinner

Total Time 441 minutes

Prep Time 15 minutes

Cook Time 426 minutes

Yield 8 servings

Number Of Ingredients 13

2 spray(s) Cooking spray
20 oz Uncooked boneless skinless chicken thigh(s) use eight 2 1/2 oz thighs
2 cup(s) Canned chicken broth reduced-sodium
0.5 pound(s) Cremini mushroom(s) sliced
1 cup(s) Uncooked leek(s) white and pale green parts only, thinly sliced, washed carefully for grit
1 cup(s) Uncooked carrot(s) thinly sliced
1 cup(s) Uncooked celery thinly sliced
0.75 cup(s) Uncooked long grain brown rice medium-grain (such as brown Arborio)
2 tsp Worcestershire sauce
1 tsp Dijon Mustard
1 tsp Dried sage
1 tsp Table salt
0.5 tsp Black pepper freshly ground

Steps:

  • Coat a large nonstick skillet with cooking spray; warm over medium heat. Add the chicken thighs and brown, turning once, about 6 minutes; set aside.
  • Combine the remaining ingredients in a 5- to 6-quart slow cooker; nestle the chicken thighs in the mixture. Cover and cook on low for 7 hours. Yields 1 chicken thigh and about 2/3 cup rice-vegetable mixture per serving.

Nutrition Facts : Calories 61 kcal

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