Salt & Chili Chicken with Stir Fried Rice and Veg - 11 Propoints per Serving

I can't claim that I made this, a lovely member on the weight watchers Facebook page shared it and I borrowed! It was an amazing Fake-away.  Really satisfied that itch for something naughty 

Ingredients (Serves 2)

Salt & Chili Chicken

2 chicken breasts, cut into strips
1/2 packet knoor in stand mash
1 tsp chili powder (or to taste)
2 tsp sea salt
1 beaten egg

Stir Fry

80g rice, cooked and cooled
2 tbspoon sweet chili sauce
1 tsp sesame oil
1 yellow pepper,  chopped
1 green pepper, chopped
1 white onion, chopped
1 red chili, finely sliced
1 garlic clove, finely diced

Method

Heat oven to 180 degrees

Combine the instant mash, chili powder and salt in a bowl.

Dip the chicken in the beaten egg and roll in the mash mixture, lay on a baking tray and cook in oven for 20 mins, or until chicken cooked through

Heat oil on high heat and add the onions and peppers. Cook to liking (I like my veg really really crunchy). Add the chili and garlic and cook for 2 mins more

Add sweet chili sauce and coat the veg.  Then add the rice and toss all together.

Serve the chicken on top of the rice and veg

Chicken Enchilada Casserole 11 Propoints - serves 2

I made this cheesey deliciousness with wraps that were 5 Propoints. If you make them with the Weight Watcher wraps they would be 3 Propoints each, so adjust value accordingly

Ingredients

2 cooked chicken breasts, shredded
1 red onion, diced
1/2 red pepper, diced
1/2 green pepper, diced
1/2 yellow pepper, diced
1 clove of garlic, crushed
1 chili, seeds removed and diced (adjust amount according to preference)
1 tin tomatoes
2 tortilla wraps
30g finely grated cheese
1/2 tsp fajita spices
1/2 tsp pepper
1/2 tsp dried basil
1/2 tsp dried oregano
Salt
1 tsp oil

Method

Heat the oven to 180 degrees

Cook the onion on a medium heat until begins to soften

Add the peppers and chili and cook till softened - approx 5 mins

Add the spices and herbs and coat the veg, then add the tomatoes and garlic and bring to a boil

Reduce heat and allow to simmer and add the chicken

Season with salt and pepper

Lay 1 wrap in an oven proof dish, trim to fit if necessary, and top with the chicken and sauce, followed by another wrap and another layer of sauce and chicken.

Sprinkle the cheese over the top and bake in oven for 15-20 mins until the sauce is bubbling and the cheese is browning and melting

Chicken in Hot Garlic Sauce with Stir Fried Brown Rice - Serves 2 (13 ProPoints)

Chicken or Beef in Hot Garlic Sauce is one of my favourite dishes to get as a take away.  This is a wonderful substitute that has half the calories! It is 13 ProPoints per serving. Its quick and easy to make and always makes me feel like I have gotten my hit! If you are serving it with beef, substitute the 170g of chicken thighs for 225g of sirlion thinly sliced and it is 12 ProPoints per serving. 

Always make sure your rice is cold before stir frying 

Ingredients 

1 tbspoon light soy sauce
1 tbspoon dark soy sauce
1 tbspoon sweet chili sauce
3 tbspoon white wine / rice vinegar
2 tspoon sesame oil
1 1/2 tspoon corn flour
200 ml boiling water
1 tbspoon water
4 garlic cloves finely diced
1 chili finely sliced (adjust depending on how hot you like it)
170g chicken thighs, boneless, skinless and thinly sliced
120g cold brown rice
Now add any veggies you like to stir fry, this is what I usually add 
1/2 red pepper, sliced
1/2 green pepper, sliced
1 onion, sliced
1 thumb sized piece of ginger, sliced
1 carrot, thinly sliced
Handful green beans, chopped

Method 

1. Add the light and dark soy sauce, sweet chili sauce, half teaspoon of sesame oil, white wine/rice vinegar to a jug and mix 
2. Mix the corn flour and water together in a separate container 
3. Heat half teaspoon of oil in a pan on a medium heat and add the garlic, stiring until fragrant (appox 30 seconds) then add the chili for a further 30 seconds 
4. Add the sauce mixture and bring to a boil 
5. Add the corn flour mix and stir constantly until thick then reduce the heat 
6. Gradually add the boiling water, allow the sauce to thicken and then loosen again until it reaches a consistency you want and allow to simmer 
7. In a wok, heat the rest of the oil and cook the chicken, then stir fry your veggies. I usually only stir fry for about 3/4 mins, or until the veggies are warm but still crispy
8. Add the rice and heat 
9. Add the sauce and stir through everything 
10. Serve and enjoy

Chicken Salad - 1 Syn

This is a lovely salad. It's fresh and crunchy and kind of helps take the goo off for a Cesar salad.

Ingredients - Serves 1

Chicken breast, skinless, cooked and diced
1 slice of bacon, fat removed, cooked and diced
1 head of baby gem lettuce, leaves pulled apart and washed
1 scallion, finely chopped
10 cherry tomatoes, halved
1/2 red pepper, diced
1 tsp of light mayo
1 tbsp of fat free natural yogurt
Salt & Pepper

Method

1. Add all the chopped ingredients, except the lettuce, to a bowl
2. Mix the mayo, salt & pepper and yogurt together and toss with the chopped ingredients
3. Arrange the lettuce leaves on a plate and top with salad mixture
4. Serve immediately

If I am taking this for my lunch I always keep the lettuce leaves separate until I am ready to eat. It helps avoid the leaves going soggy.