Sunday, October 4, 2009

Spicy Stir-Fried Chicken and Spinach

We tried this weight watcher recipe for dinner the other night and we both liked it. It used a couple of things that I have never cooked with before, like chili sauce and Chinese noodles and one ingredient that I've never heard of before--Ponzu sauce. I don't know if this is a common ingredient that most people know about, but I had never heard of it. You can find it in the Asian section of your supermarket with the soy sauce. It's a citrus soy sauce/dressing and it wasn't expensive. Despite the name, this dish wasn't very spicy, so if you like spice, try adding more chili sauce. Also, we added soy sauce to ours which added some extra flavor.

Weight Watcher Spicy Stir-Fried Chicken and Spinach
Points: 5
Servings: 4

* 3/4 cup fat-free, less-sodium chicken broth
* 3 tablespoons ponzu sauce (it's a citrus-y soy sauce)
* 1 tablespoon cornstarch
* 2 teaspoons chili sauce
* 1 teaspoon dark sesame oil
* 1/4 teaspoon black pepper
* cooking spray
* 2 garlic gloves, minced
* 1 8oz package presliced mushrooms
* 1 pound chicken breast, cut into 1-inch pieces
* 1 6oz package fresh baby spinach
* 1/2 cup cut green onions
* 2 cups hot cooked Chinese noodles
* 1 tablespoon toasted sesame seeds
* chopped green onions, for garnish

1. Combine first 6 ingredients in a bowl; stir with a whisk. Set aside. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic; saute 30 seconds. Add mushroom; saute 4 minutes. Remove from pan.
2. Coat pan with cooking spray; add chicken, and cook 4 to 5 minutes. Add reserved sauce mixture to pan; bring to a boil, and cook 1 minute. Reduce heat. Add spinach and green onions; cook 1 to 2 minutes or until spinach wilts. Add reserved mushroom mixture and noodles; toss gently to combine, and sprinkle with sesame seeds. Garnish with green onions, if desired, and serve immediately.

I got this recipe out of 20 Minute Recipes.

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