WEIGHT WATCHERS RECIPES CHICKEN STIR FRY RECIPES

Name: Chicken piccata stir-fry
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 pound(s) Uncooked boneless skinless chicken breast cut into ¼-inch-thick slices; 3 Tbsp Dry sherry divided; 2 tsp Cornstarch divided; 0.75 tsp Table salt divided; 0.25 tsp Black pepper freshly ground; 0.5 cup(s) Fat free chicken broth; 1 Tbsp Low sodium soy sauce; 4 tsp Peanut oil or vegetable oil; 1 medium Uncooked shallot(s) thinly sliced; 1 Tbsp Minced garlic; 2 cup(s) Uncooked string beans cut into 2-inch pieces; 1 Tbsp Capers rinsed; 2 Tbsp Fresh parsley chopped; 0.5 medium Lemon(s) cut into 4 wedges

CHICKEN PICCATA STIR-FRY | RECIPES | WW USA - WEIGHT W…

Chicken piccata stir-fry | Recipes | WW USA - Weight W… image

In this quick stove-top dish, classic Italian chicken piccata meets Asian stir-fry when prepared in a wok along with the addition of soy sauce, string beans and peanut oil. A light coating of cornstarch gives this chicken a nice brown color and a crispy exterior and it also aids in thickening the sauce. Lemon brightens the flavor of this stir-fry and should be added once the food is plated. If an acidic ingredient like lemon juice is added to the wok, it will ruin the pan’s patina. For variation, small broccoli florets would make a good swap for the beans.

Provided by WEIGHTWATCHERS.COM

Categories Lunch

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound(s) Uncooked boneless skinless chicken breast cut into ¼-inch-thick slices
3 Tbsp Dry sherry divided
2 tsp Cornstarch divided
0.75 tsp Table salt divided
0.25 tsp Black pepper freshly ground
0.5 cup(s) Fat free chicken broth
1 Tbsp Low sodium soy sauce
4 tsp Peanut oil or vegetable oil
1 medium Uncooked shallot(s) thinly sliced
1 Tbsp Minced garlic
2 cup(s) Uncooked string beans cut into 2-inch pieces
1 Tbsp Capers rinsed
2 Tbsp Fresh parsley chopped
0.5 medium Lemon(s) cut into 4 wedges

Steps:

In medium bowl, combine chicken, 1 tbsp sherry, 1 tsp cornstarch, 1⁄2 tsp salt, and black pepper. In small bowl, combine broth, soy sauce, and remaining 2 tbsp sherry and 1 tsp cornstarch.
Heat 14-inch flat-bottomed wok or 12-inch skillet over high until drop of water evaporates within 1 to 2 seconds of contact. Swirl 1 tbsp oil in wok. Add shallot and garlic and stir-fry until fragrant, about 10 seconds. Push shallot and garlic to sides of wok and add chicken, spreading evenly into 1 layer in wok. Cook, undisturbed, for 1 minute so chicken begins to sear. Stir-fry until chicken is no longer pink but not cooked through, about 1 minute.
Swirl remaining 1 tsp oil in wok. Add green beans and capers and sprinkle with remaining 1⁄4 tsp salt and stir-fry just until combined, about 30 seconds. Swirl in broth mixture and stir-fry until chicken is cooked through and sauce is slightly thickened, 1 to 2 minutes. Sprinkle with parsley. Serve with lemon wedges.
Serving size: 1 cup

Nutrition Facts : Calories 186 kcal

THAI CHICKEN AND PINEAPPLE STIR FRY - SKINNYTASTE

Thai Chicken and Pineapple Stir Fry - Skinnytaste image

This Thai-inspired stir fry made with colorful bell peppers, fresh pineapple, and chicken has a wonderful savory, sweet, and spicy flavor.

Provided by Gina

Categories Dinner

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 11

Ingredients

1 lb boneless skinless chicken breast (cut into 1-inch cubes)
1 tbsp fish sauce
2 tbsp cornstarch
1 tbsp oil (divided)
1 tsp minced garlic
1 tsp minced ginger
2 cups cubed assorted colors bell peppers (1/2-inch cubes)
1 red chili pepper (chopped (optional or to taste))
1 cup fresh pineapple chunks
1/3 cup Thai sweet chili sauce
cilantro leaves (for garnish)

Steps:

Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.
Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat.
Add garlic and ginger; stir fry 30 seconds.
Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet.
Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through.
Return bell pepper mixture to skillet; stir fry until well blended.
Garnish with cilantro.

Nutrition Facts : ServingSize 1 1/4 cups, Calories 276 kcal, CarbohydrateContent 22 g, ProteinContent 27 g, FatContent 7 g, SaturatedFatContent 1 g, CholesterolContent 83 mg, SodiumContent 593 mg, FiberContent 1 g, SugarContent 14 g

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