Coconut Chicken Stirfry Over Rice - Weight Watcher Friendly

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 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
• 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

Recipe

• 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.