The joy of stir-frying is that an interesting dish like this cooks in mere minutes. The only trick is to have all the ingredients prepped and ready to add. Once you start stir-frying you can’t afford to lose time mincing and measuring.

Makes 4 servings, 1 cup each

Stir-Fried Chicken with Wilted Spinach & Tamari Walnuts Ingredients
Chicken & Marinade
2 teaspoons tamari or reduced-sodium soy sauce
2 teaspoons Chinese rice wine or dry sherry
2 teaspoons honey
1/2 teaspoon dark sesame oil
1 pound boneless, skinless chicken breasts, cut crosswise into 1/2-inch slices, then cut into 1/4-inch-wide strips

Stir-fry Sauce & Vegetables
1/2 cup Tamari Walnuts (recipe follows)
1 tablespoon cornstarch
1 tablespoon tamari or reduced-sodium soy sauce
1 tablespoon Chinese rice wine or dry sherry
1/2 teaspoon dark sesame oil
3 teaspoons canola oil, divided
1/2 cup slivered red bell pepper (2-by-1/4-inch pieces)
2 tablespoons slivered fresh ginger (1-by-1/8-inch pieces)
2 cloves garlic, minced
8-10 ounces spinach (8-10 cups), trimmed
1/2 cup thinly sliced scallions (1 bunch)

(more…)

This Chinese chicken recipe is for Andreea, who requested some Asian recipes (I’m going to post some Japanese ones soon, as I’m a big sushi fan).

Kung Pao chicken is a classic dish in Sichuan (or Szechuan) cuisine. It has 11 points per serving, but it’s worth trying at least once because it’s so delicious.

Weight Watchers Kung Pao Chicken recipe
Makes 3 servings

Ingredients
3 1/2 teaspoons cornstarch, divided
5 teaspoons soy sauce, divided
5 teaspoons dry sherry, divided
1/4 teaspoon salt
3 boneless skinless chicken breast halves, cut into bite-size pieces
1 tablespoon red wine vinegar
2 tablespoons chicken broth or water
1 1/2 teaspoons sugar
3 tablespoons vegetable oil, divided
1/3 cup salted peanuts
6-8 small dried hot chili peppers
1 1/2 teaspoons fresh ginger, minced
2 green onions, with tops, cut into 1 1/2-inch pieces
green onions (for garnish)
dried hot chili peppers (for garnish)
Preparation
1. For marinade, combine 2 tsp. cornstarch, 2 tsp. soy sauce, 2 tsp. sherry and salt in large bowl; mix well.
2. Add chicken; stir to coat well.
3. Let stand 30 minutes.
4. Combine remaining 1 1/2 tsp. cornstarch, 3 tsp. soy sauce, 3 tsp. sherry, vinegar, chicken broth and sugar in small bowl; mix well, set aside.
5. Heat 1 tbsp. oil in wok or large skillet over medium heat.
6. Add peanuts; cook and stir until lightly toasted.
7. Remove peanuts from wok; set aside. Heat remaining 2 tbsp. oil in wok over medium heat.
8. Add chili peppers; stir-fry until peppers just begin to char, about 1 minute. Increase heat to high.
9. Add chicken mixture; stir-fry 2 minutes.
10. Add ginger; stir-fry until chicken is no longer pink in center, about 1 minute. Add peanuts and onions; stir-fry 1 minute. Stir cornstarch mixture; add to wok.
11. Cook and stir until sauce boils and thickens.
12. Garnish, if desired.

Weight Watchers Points per serving: 11
Nutritional information per serving: 467 calories, 27.7g fat, 2.7g fiber
Source Weight Watchers Recipes

This green onion pancake recipe is easy to prepare and so flavorful!

Weight Watchers Green Onion Pancakes recipe
Makes 4 servings

Ingredients

1 large egg
2 teaspoons sesame oil
8 egg roll wraps
4 teaspoons sesame seeds
1 cup finely chopped green onions (, white and green parts)
2 tablespoons peanut oil or vegetable oil
soy sauce, to taste

Preparation
1. Beat the egg and sesame oil together.
2. Brush one side of one egg roll wrapper with the egg mixture.
3. Sprinkle with 1/4 green onions and 1 tsp sesame seeds.
4. Brush one side of another egg roll wrapper and press wet side on top of the other one and press down to seal.
5. Repeat for other 3 pancakes.
6. Heat 1 tbsp oil on medium high heat.
7. Fry each side of each pancake for about 2 minutes til golden brown.
8. Add more heat as necessary.
9. Cut each into 6 pieces.
10. Can serve with soy sauce.
Weight Watchers Points per serving: 7
Nutritional information per serving: 309 calories, 12.7g fat, 2.2g fiber
Source Weight Watchers Recipes and Cocktails Recipes Christmas Day Recipes

Here’s a quick, healthy, and easy salad recipe to prepare.

Chinese cabbage is a good source of potassium and vitamin A, while parsley is high in vitamin C and is useful as a digestive aid.

Weight Watchers Chinese Cabbage and Parsley Salad recipe
Makes 4 servings

Ingredients
4 cups Chinese cabbage, shredded
2 cups fresh parsley, roughly chopped
1 cup chopped pineapple (drained, juice reserved)
1/2 red onion, thinly sliced
1 cup shredded carrots
1/4 cup mayonnaise
1 tablespoon whole grain mustard
4 tablespoons reserved pineapple juice
1 tablespoon ginger, grated
salt, to taste
freshly ground black pepper, to taste
Preparation
1. Combine the cabbage, parsley, pineapple, shredded carrot and red onion in a large zip-lock bag; seal and chill.
2. Mix together the mayonnaise, whole grain mustard, ginger, pineapple juice, salt and pepper; cover and chill.
3. Just before serving, pour the dressing to the zip-lock bag mixture and toss well to coat.

WW POINTS per serving: 2
Nutritional information per serving: 131 calories, 5.6g fat, 3.7g fiber
Source Weight Watchers Recipes and Cocktails Recipe Christmas Day Recipes

Yakitori is a traditional Japanese skewered chicken dish. It is usually made from several bite-sized pieces of chicken meat, skewered on a bamboo skewer and barbecued.

Here’s a yakitori recipe that’s only 1 point for each kebab!

Weight Watchers Chicken Yakitori Kebabs recipe
Makes 30 kebabs

Ingredients

500 g skinless chicken breasts, cut into 2 cm cubes
4 large spring onions, cut across into 30 pieces
1 large green capsicum, seeded and cut into 30 small cubes

For the marinade
3 tablespoons Japanese soy sauce
1 garlic clove, crushed
2 teaspoons clear honey
1 tablespoon fresh ginger, finely chopped
1 tablespoon sesame oil
3 tablespoons sake or dry sherry
Preparation
1. Place the soy sauce, sake or sherry, garlic, honey, sesame oil and ginger in a shallow dish and stir together to mix.
2. Add the chicken pieces and spoon the marinade over them. Cover and chill for at least 1 hour or overnight.
3. Preheat the barbecue flat plate. Soak 30 small bamboo skewers in cold water for 30 minutes (to prevent them from burning on the barbecue).
4. Thread about 2 pieces of chicken onto the skewers, alternating with one piece of spring onion and one of capsicum, threaded widthways.
5. Grill the kebabs for about 10-15 minutes (or until cooked through), turning from time to time and brushing with the marinade.

Weight Watchers Points for one kebab: 1
Nutritional information for one kebab: 29 calories, 0.7g fat, 0.2g fiber
Source Weight Watchers Recipes and Cocktails Recipe