Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: mcconjd
Weight Watchers Complete Cookbook

Be sure ground chicken is skinless, that is where most of the fat is.

Ingredients

1/2 pound Ground skinless chicken

1/4 cup Low sodium chicken broth

1 tablespoon Teriyaki sauce/Marinade (see recipe) or commercial reduced-sodium teriyaki sauce

1/2 teaspoon Ground coriander

2 teaspoons Peanut oil

2 Large eggs, lightly beaten

1 teaspoon Minced peeled fresh ginger

2 Carrots, finely chopped

1 Green bell pepper, seeded and chopped

6 Scallions, sliced

1 1/2 cups Cold cooked brown rice

1/2 cup Thawed frozen green peas

Preparation

Spray a large nonstick skillet or wok with nonstick cooking spray; heat. Saute the chicken until browned 4-5 minutes. Transfer to a medium bowl; stir in the broth , teriyaki sauce, and coriander.

In the skillet, heat 1 teaspoon of the oil. Stir-fry the eggs until set but still moist. Transfer to the bowl.

Heat the remaining teaspoon of oil; saute the ginger, carrots, bell pepper and scallion until tender, about 5 minutes. Stir in the rice and peas; stir fry until the rice begins to brown. Add the chicken mixture, cook through, about 5 minutes.

Serving size about 1 1/2 cups.

Cook's Notes

Points value 6

Rate This Recipe

Scroll over the empty stars to rate.       Add a Recipe Comment