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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Thursday, January 5, 2012

Chicken Stir-Fry With Mushrooms

I made this the other night for dinner and we both liked it!!!! It looks like alot of ingredients which scares alot of us away.....but make this! It's good! I'll give you the recipe and then, as usual, will give you MY SPIN.

CHICKEN STIR-FRY WITH MUSHROOMS
Makes 6 Servings
1 Serving = 5 PointsPlus™

3/4 cup low-sodium 99% fat-free chicken broth
3 TBSP teriyaki sauce
3 TBSP rice vinegar
2 TBSP cornstarch
1 1/2 tsp Splenda Granulated
1/8 tsp red pepper flakes
2 TBSP canola oil
2 TBSP sesame oil
1 lb boneless/skinless chicken breast, cut into thin strips
1 pkg (3.5 oz.) shitake mushroom caps, cleaned and sliced (@ 1 1/2 - 2 cups)
1 lb bok choy, trimmed and sliced into bite-size pieces
1 sweet red pepper, cleaned and cut into thin strips

In measuring cup, whisk broth, teriyaki, vinegar, cornstarch, Splenda and red pepper flakes. Set aside.

Heat the canola and sesame oils in a large non-stick skillet over medium-high heat. Add chicken and cook @4 minutes (or until no longer pink), stirring occasionally. Remove chicken to a plate. Add mushrooms to the skillet and cook @2 minutes. Add bok choy and red pepper strips to skillet. Cool @2 minutes. Return chicken to skillet and add the broth mixture. Cook 2 - 3 minutes until thickened.

MY SPIN: Abe said he thought water chestnuts would be good in this.....I don't like them so I won't do it! We both agreed that snow peas or sugar snap peas would be really good in this also. I couldn't find the shitake mushrooms so I just used regular ole mushrooms. I served this over House of Foods Tofu Shirataki noodles.......a 4 oz. serving each didn't add any P+. If you've never 'done' Shirataki noodles let me tell you about my experience! When I opened the bag (they come in a plastic bag filled with water) I was kind of 'scared'.....they stink!!!! I thought they had gone funky on me! You MUST rinse them really really really good before you cook them.....but the cooking is only @4 minutes in boiling water. I think this would be good over rice as well.....just remember to figure up the P+ for the rice.

This is good! Try it......you'll like it!!!!

Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*

Later!
Loving Life(time)!
Jan

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