Tender Chicken Stiry Fry and Lemon Rice

Ingredients

• 2 boneless, skinless chicken breasts
• 5 sliced mushrooms
• 1/2 green pepper diced small
• 1 stalk celery diced small
• 1 onion
• 1 tsp Chinese five spice powder
• 1 tsp hot Asian chili sauce (less if you want the dish less spicy)
• 1 tsp sesame oil
• 2 cloves minced garlic
• 1 cup chicken stock
• 1/3 cup chopped cashews
• PAM cooking spray

Directions

1. Spray a large non-stick pan with cooking spray and saute the chicken and vegetables over medium high heat. While they are cooking, add the five spice powder and the and the chili sauce. Stir to incorporate and continue sauteing.
2. When the chicken is cooked, add the sesame oil and the garlic and stir to incorporate.
3. Add the chicken stock and bring to a boil. Continue to boil at a low simmer until the stock has almost completely reduced
4. Meanwhile, cook one cup of white rice in 2 cups of water. When the rice is cooked, add the zest of one whole lemon and one chopped green onion. Stir well.

Serves 4-6

Nutritional Analysis

Smaller Portion: 1/2 cup rice topped with 1/2 cup chicken mixture and carrots on the side
9 Weight Watchers points
189 calories, 3 g fat

Larger Portion: 1 cup rice topped with 3/4 cup chicken mixture
13 Weight Watchers points
284 calories, 5 g fat