Spicy Chicken Stir Fry

This is one of our FAVORITE meals. My husband, of course, only eats the chicken and the rice, but that leaves all the veggies to me, which is a good thing as I just officially joined Weight Watchers. I usually make this dish by eyeballing everything, but for the purpose of my new Weight Watchers lifestyle, I measured everything out so that I could calculate the points value. Now this IS a spicy dish. If you choose to try it yourself and don't like really spicy food, feel free to alter the amount of red pepper and chili oil, or omit it altogether! That's just one of the many beauties of this dish.

SPICY CHICKEN STIR FRY
Source: Violet, an old friend who now lives in the U.K.

CHICKEN
2 chicken breasts (8 oz.), sliced thin
3 Tbsp reduced-sodium soy sauce
3 tsp crushed garlic
1 tsp crushed red pepper
1 tsp chili oil

VEGGIES
1 green pepper, chopped to your liking
1 small sweet onion, chopped to your liking
1 small head of broccoli, cut into florets
1 Tbsp sesame oil
1 tsp chili oil
2 tsp crushed garlic

SAUCE
3/4 cup cooking sherry (or any dry white wine)
4 Tbsp reduced-sodium soy sauce
2 tsp corn starch

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1. For the chicken - in a small bowl stir together the soy sauce, garlic, crushed red pepper and chili oil. Add chicken and stir to coat the chicken well.

2. For the veggies - in a large skillet, heat the sesame oil, chili oil and garlic over medium heat until fragrant. Add veggies and saute until tender crisp. Remove veggies and set aside.

3. Add chicken mixture to skillet and cook chicken over medium heat until cooked through.

4. While the chicken is cooking, mix together the sherry, soy sauce and corn starch for your sauce.

5. When the chicken is cooked through, pour in the sauce mixture and return veggies to skillet. Stir and simmer until the alcohol is cooked off or until your veggies reach the desired tenderness.

Serve with rice. Enjoy!

Servings: 4

Weight Watchers points value: 5 points (not including rice)

Cals: 241/Fiber: 2/Fat: 7

Disclaimer: the nutritional information was calculated on Spark Recipe's food calculator, which I then used to calculate the Weight Watchers points values.