Dinner at Our House: Weight Watchers Chinese Night

I know, I know. I'm probably going to burn out on trying new stuff and not have anything left for the rest of 2011. I promise it'll be old items for the rest of the week. But, tonight I'm thrilled to share with you something we tried tonight that I absolutely loved and it definitely WW friendly. And hey, by the way, just because something is WW friendly does not mean it lacks taste! My husband and father have been enjoying these dishes too. Since they aren't on WW they actually eat more (so jealous- but then again, maybe not because I've lost 19 lbs to date).

Tonight we tried WW General Tso's Chicken. Tim and I LOVE our Asian inspired dishes. Our favorite restaurant is a place in Athens, GA called Doc Chey's. Doc Chey's is amazing and I will never be able to recreate their tasty cuisine, but I can dream. We love to get their spicy version of General Tso's Chicken lovingly called "General Chey's Chicken." Missing out dinner staple we decided to look for a healthy version of the dish. After much time spent on Google I found this one. It looked a little funny making...but it turned out quite well.

Ingredients:

·         3/4 cup canned reduced-sodium chicken broth

·         2 tablespoons cornstarch

·         2 tablespoons sugar

·         2 tablespoons low sodium soy sauce

·         1 tablespoon white wine vinegar

·         1/2 teaspoon ground ginger

·         2 teaspoons peanut oil

·         2 medium scallions, chopped

·         2 medium garlic cloves, minced

·         1/2 teaspoon red pepper flakes or 1 dried chili, minced

·         1 lb uncooked boneless skinless chicken breast, cut into 2-inch pieces

·         2 cups cooked white rice, kept hot

Directions:

1.    In a medium bowl, whisk together broth, cornstarch, sugar, oy sauce, vinegar and ginger; set aside.

2.    Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.

3.    Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.

4.      Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.

You too can have all this for just 6WW pts!

Some things we did different. We didn't use scallions, we used the left over cut up onion and pepper from the previous night. We also used jasmine rice instead of white rice. All in all a pretty tasty dinner!