Chicken Stir Fry - 4 points

By Nana_CAM

Weight Watchers Recipe 4 Points Value

Ingredients

• 2 Tablespoons low-sodium chicken broth
• 1 Tablespoon minced peeled fresh ginger
• 1 Tablespoon reduced-sodium soy sauce
• 1 Tablespoon Worcestershire sauce
• 2 teaspoons packed brown sugar
• 1 teaspoon cornstarch
• 1 teaspoon Asian (dark) sesame oil
• 3/4 pound skinless boneless chicken breats, cut into strips
• 2 Tablespoons sesame seeds
• 1 Tablespoon peanut oil
• 6 scallions, cut into 1-inch lengths
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper
• 12 asparagus spears, cut into 2-inch lengths
• 1 cup trimmed watercress

Details

Servings 4

Preparation

Step 1

*1.* To prepare the marinade, in a zip-close plastic bag, combine the broth, ginger, soy sauce, Worcestershire sauce, brown sugar, cornstarch, and sesame oil; add the chicken. Seal the bag, squeezing out the air; turn to coat the chicken. Refrigerate, turning bag occasionally, at least 2 hours or ovenight. Drain and discard the marinade.

*2.* Heat a large nonstick skillet until very hot; add the sesame seeds and stir-fry until golden, 2-3 minutes. Transfer to a small bowl.

*3.* In same skillet, heat the peanut oil. Stir-fry the scallions, garlic, and red pepper 2 minutes; add the asparagus and stir-fry until tender, 4-5 minutes. Add the chicken and watercress; stir-fry until chicken is cooked through, 6-8 minutes. Serve, sprinkled with sesame seeds.