Tag Archives: chicken

Thai Chicken and Pineapple Stir Fry

A Thai inspired stir fry dish with a wonderful savory, sweet and spicy flavor combination made with colorful bell peppers, fresh pineapple and chicken.

A few months ago I was invited to a Thai Kitchen event where their chef demonstrated a few recipes using their new Thai Kitchen sauces and this was one of the dishes they made. They kindly shared the recipe with me which I slightly modified to give it more kick. If you don’t like your food too spicy you can leave out the chili pepper. Serve this over jasmine rice for a complete meal, also great with shrimp!

Thai Chicken and Pineapple Stir Fry
Gina’s Weight Watcher Recipes
Servings: 4 • Size: 1.25 cups • Old Points: 4 pts • Points+: 5 pts
Calories: 206.2 • Fat: 4.7 g • Carbs: 20.5 g • Fiber: 1.4 g • Protein: 21 g • Sugar: 12.3
Sodium: 557.6

Ingredients:

1 lb boneless skinless chicken breast, cut into 1-inch cubes
1 tbsp Thai Kitchen fish sauce
2 tbsp cornstarch
1 tbsp oil, divided
1 tsp minced garlic
1 tsp minced ginger
2 cups cubed assorted colors bell peppers (1/2-inch cubes)
1 red chili pepper, chopped (optional or to taste)
1 cup fresh pineapple chunks
1/2 cup Thai Kitchen Pineapple & Chili dipping sauce
cilantro leaves (for garnish)

Directions:

Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.

Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat. Add garlic and
ginger; stir fry 30 seconds. Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet.

Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through. Return bell pepper mixture to skillet; stir fry until well blended. Garnish with cilantro.

Tortilla Casserole

Tortilla Casserole
Makes 6 Servings; Old Points, 4 pts per serving

Ingredients:

2 1/2 cups Chicken Breast, cooked and shredded
1/2 cup canned diced tomatoes (I use Rotel brand with cilantro and lime juice)
3/4 cup Enchilada sauce
1/2 cup Salsa
1 tsp Enchilada seasoning (or taco seasoning)
1/2 cup low fat Cottage Cheese, blended smooth OR 4 oz (1/3 less fat) cream cheese, softened
1 cup Corn
1 cup Black Beans
4 high fiber Tortillas (such as La Tortilla brand), cut into quarters
1/2 cup Shredded Mozzarella or reduced fat Cheddar Cheese
1 1/2 cups Chicken Broth
Optional Toppings: Sliced black olives, chopped green onions
Preheat oven to 375. Spray 9 x 9 inch baking dish with non-stick cooking spray


Directions:

In a medium bowl, mix chicken with the first 6 ingredients. In a separate small bowl, mix corn and black beans together.

Pour the chicken broth in a shallow bowl. Dip the tortillas in the chicken broth, just long enough to get them moist (almost as you would dip bread in an egg mixture for french toast). Note: This step is certainly optional, however, it keeps the tortillas from getting dry. But if you would prefer a more dry tortilla in a recipe like this, simply skip this step.

Layer 4 tortillas on the bottom of the prepared baking dish, followed by the chicken mixture, and ending with the corn and bean layer. Repeat the layers, ending with the tortilla layer.

Top with shredded cheese (and olives and green onions if desired). Bake for 25-30 minutes or until cheese is melted.