WEIGHT WATCHERS STIR FRY RECIPE RECIPES

Steps:

• In a medium saucepan, bring 3 c water to a boil over high heat; add broccoli. Cook, stirring, 1 minute or until broccoli is bright green and water has almost returned to a boil. Drain in a colander and rinse with cold water to stop the cooking; drain again, shaking well to remove excess water.
• In a small bowl, combine broth, sherry, soy sauce and cornstarch.
• Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact; swirl in oil. Add ginger and red pepper flakes; stir-fry 10 seconds or until aromatics are fragrant. Add broccoli, shiitake mushrooms and water chestnuts; stir-fry 1 minute. Add cherry tomatoes; stir-fry 15 seconds or until just combined. Sprinkle on salt.
• Re-stir sherry mixture and swirl into wok; stir-fry 1 minute or until vegetables are crisp-tender and tomatoes have wilted.
• Serving size: 3/4 c

Steps:

• Combine chicken and 2 tablespoons teriyaki sauce in a medium bowl; let stand 10 minutes.
• Heat 1 teaspoon oil in a large nonstick skillet over high heat. Add chicken and stir-fry until lightly browned and cooked through, about 3 minutes; remove to a plate.
• Add remaining teaspoon oil, broccoli, pepper, carrot, water chestnuts and white part of scallions to same skillet; drizzle with 1/4 cup broth and reduce heat to medium-high. Stir-fry until vegetables are crisp-tender, about 8 minutes.
• Add scallion greens, ginger and garlic to skillet; stir-fry until fragrant, about 1 minute.
• Add chicken and any accumulated juices back to skillet; add remaining 1/4 cup broth, remaining 2 tablespoons teriyaki sauce and water. Cook, until heated through, stirring, about 1 minute. Stir in chili paste, if using. Serve with rice. Yields about 1 1/4 cups chicken-vegetable mixture and 1/2 cup rice per serving.