Chicken and Pineapple Stir Fry
Chicken and Sugar Snap Peas Stir Fry

Chicken and Pineapple Stir Fry

1 lb. boneless skinless chicken breasts

1 cup fresh pineapple chunks

2 cups assorted color bell peppers

1 red chili pepper, chopped

1 Tbsp. fish sauce

2 Tbsp. cornstarch

1 Tbsp oil

1 teas. garlic, minced

1 teas. ginger, minced

1/3 cup Thai sweet chili sauce

cilantro leaves for garnish, optional

Cut the chicken breasts into 1-inch cubes.  Cut the bell peppers into ½-inch cubes.  In a medium bowl mix the chicken and fish sauce together.  Add the cornstarch and toss to coat evenly.  Set the coated chicken aside.  Place a large non-stick skillet or wok over medium-high heat and add ½ tablespoon of the oil to the pan.  Add the garlic and ginger to the hot oil and stir fry for 30 seconds.  Add the bell peppers, chili pepper and pineapple to the pan and stir fry until the peppers are tender-crisp, about 3-5 minutes.  Add the fish sauce and cook and stir until heated.  Remove items from pan and set aside.  Heat remaining oil in same skillet or wok.  Add the chicken and stir fry until the chicken is cooked through, about 5 minutes.  Return the pepper mixture to the pan and stir fry until everything is well blended.  Garnish with cilantro leaves, if desired.

Recipe makes 4 servings  Estimated WW Smart points 4 per serving

Chicken and Sugar Snap Peas Stir Fry

1 lb. boneless skinless chicken breasts

1 Tbsp. oil

1 cup sugar snap peas

1 cup carrots

2 teas. garlic, minced

1 teas. ginger, grated

salt to taste

sliced scallions for garnish, optional

1 Tbsp. low sodium soy sauce

1 Tbsp. lime juice

2 Tbsp. water

1 teas. cornstarch

Combine the soy sauce, lime juice, cornstarch and water in a small bowl and set this sauce aside.  Slice the chicken breasts in thin strips.  Slice the carrots diagonally.  Lightly season the chicken strips with salt.  Place a large non-stick skillet or wok over high heat.  Add ½ tablespoon of oil to the hot pan and then add the chicken to the hot oil.  Stir fry the chicken until it is browned and cooked through, 3-4 minutes.  Remove the cooked chicken from the pan with a slotted spoon and set the chicken aside.  Lower the heat to medium.  Add the remaining oil to the pan and then add the garlic and ginger and stir fry for about 20 seconds.  Increase the heat to medium-high.  Add the sugar snap peas and carrots and continue to stir fry over medium-high heat until the sugar snap peas and carrots are tender crisp, about 3-4 minutes.  Return the chicken to the pan and add the soy sauce-lime mixture.  Stir well and cook for an additional 30 seconds to 1 minute.  Top with sliced scallions, if desired.

Recipe makes 4 servings  Estimated WW Smart points