Comfort Japanese Chicken
Discoverd this recipe in Eating Well magazine. It's one of my favorite recipes to serve on a cold winter night. Only 5 WW points per serving.
- 2 chicken breasts, cut into small pieces
- 1 cup chicken broth
- 1 Tbsp + 11/2 tsp sugar
- 2 Tbsp soy sauce
- 1 Tbsp rice wine
- 2 Lg egg whites
- 1 Lg egg
- 6 scallions, trimmed and thinly sliced
Preparation time 15mins
Cooking time 45mins
Adapted from eatingwell.com
Stir fry chicken till golden; set aside.
Pour broth, sugar, soy sauce, and rice wine into a medium saucepan.
Bring to a boil; reduce heat to medium-low.
Stir eggs together in a small bowl until just mixed.
Add chicken to the broth.
Gently pour in the egg mixture, without stirring.
Sprinkle scallions on top.
When egg starts to firm up, after about 3 minutes, stir it with chopsticks.
Serve over brown rice.