This Chicken Piccata Stir-Fry is a delicious and healthy dish where the lemon really brightens the flavor once the food is plated.
Prep Time 20minutes
Cook Time 5minutes
Total Time 25minutes
1pounduncooked boneless skinless chicken breast (cut into 1/4" thick slices)
3tbspdry sherry, divided
3/4tsptable salt, divided
1/4tspblack pepper, freshly ground
1/2cupfat free chicken broth (low sodiums works too)
1tbsplow sodium soy sauce
4tsppeanut oil (or vegetable oil), divided
1mediumuncooked shallots, thinly sliced
2cupsuncooked string beans, cut into 2" lengths
2tbspfresh parsley, chopped
1/2mediumlemon, cut into 4 wedges
In a medium bowl, combine chicken, 1 tbsp dry sherry, 1 tsp cornstarch, 1/2 tsp salt and pepper.
In a small bowl, combine broth, soy sauce, remaining 2 tbsp dry sherry and 1 tsp cornstarch.
Heat a 14-inch flat bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact; swirl in 3 teaspoons oil. Add shallots and garlic; stir-fry 10 seconds or until fragrant. Push shallot mixture to side of wok/skillet and add chicken; spread evenly in one layer in wok/skillet. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute until chicken is no longer pink, but not cooked through.
Swirl in remaining 1 tsp oil. Add green beans and capers and sprinkle on remaining 1/4 tsp salt; stir-fry 30 seconds or until just combines. Swirl in broth mixture; stir-fry 1-2 minute or until chicken is cooke through and sauce has lightly thickened.
Sprinkle on parsley and serve with lemon wedges.
Serving Size is 1 cup and is 2 SmartPoints
Find it online: https://livelaughrowe.com/chicken-piccata-stir-fry-weight-watchers-recipe/