Ginger-Lime Chicken

 Ingredients:

• 1/4 cup low-sodium soy sauce
• 3 tbsp. lime juice
• 2 tsp. lime zest
• 2 tbsp. ginger root, finely minced or grated
• 2 garlic cloves, minced
• 1 tbsp. honey
• 1 tbsp. chili oil or other hot oil
• 1/4 cup fresh cilantro, chopped and divided
• 1 lb. boneless, skinless chicken breasts
• 2 tbsp. scallions, finely minced

Makes 4 Servings (1 chicken breast & 1/3 cup sauce per serving)

1. In a large non-reactive bowl, combine soy sauce, lime juice, lime zest, ginger, garlic, honey, oil and 2 tablespoons cilantro; mix well. Remove and reserve 2 tablespoons of the marinade. Add chicken to bowl, tossing to make sure each piece is coated; refrigerate for 2 to 4 hours.
2. Preheat broiler to high. Remove chicken from marinade and place in a baking dish; discard marinade. Broil chicken, 4 to 6 minutes; flip and brush chicken with reserved marinade. Return chicken to oven and broil until chicken is cooked through, about 4 to 6 minutes more.
3. To serve, sprinkle chicken with scallions, remaining 2 tablespoons cilantro and any sauce accumulated in baking dish. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears on www.weightwatchers.com. This is  a new succulent take on grilled or broiled chicken. Citrus and spices are used in this Caribbean recipe. The combination of ginger, lime and garlic make this chicken heavenly delicious. You can use this marinade on chicken, pork, turkey, fish and vegetables. You can serve grilled vegetables or pineapple with this chicken for a filling and flavorful meal. 

Korean-Style Sweet-and-Spicy Chicken Rolls

Ingredients:

• 2 large egg whites
• 2 tsp. Chinese-style hot mustard
• 3/4 cup whole wheat panko bread crumbs
• 2 tbsp. sesame seeds
• 1/4 cup cilantro leaves, finely chopped
• 1 1 /2 lbs. chicken tenders
• 1/4 cup sake
• 3 tbsp. reduced-sodium soy sauce
• 2 tsp. honey
• 1 garlic clove, minced
• 1/2 tsp. hot chili oil
• 8 large green leaf lettuce leaves

Makes 4 Servings (2 rolls per serving)

1. Preheat the oven to 425 F. Spray large rimmed baking sheet with nonstick spray. 
2. Whisk together egg whites and mustard in a pie plate until frothy. Combine panko, sesame seeds and cilantro on a sheet of wax paper. Dip chicken tenders, one at a time, into egg white mixture; then into panko mixture, pressing to adhere. Place chicken in single layer on baking sheet; lightly spray with nonstick spray. Bake until golden and cooked through, 18-20 minutes.
3. Meanwhile, combine sake, soy sauce, honey, garlic and chili oil in a small bowl. Place lettuce leaves on work surface and top each one with one eighth of chicken. Sprinkle each portion with about 1 tablespoon sauce and roll up lettuce to enclose chicken. 

WW POINTS VALUE: 9 pts. 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Asian takeout is delicious when it's done right. If you love chicken tenders and Asian food, these treats are definitely for you. These chicken tenders are succulent, juicy and flavorful. Baked chicken tenders are better than fried chicken tenders. The sauce is spicy and flavorful and it goes great with these chicken tenders. 

Spicy Chicken-Asparagus Stir-Fry

Ingredients:

• 3 tsp. canola oil
• 1 lb. boneless, skinless chicken breasts, cut into strips
• 1/4 tsp. salt
• 1 tbsp. grated, peeled fresh ginger
• 2 garlic cloves, minced
• 1/2 lb. asparagus, trimmed and cut into 2-inch lengths
• 1 1/2 cups matchstick-cut carrots
• 1 small red bell pepper, cut into strips
• 1 small yellow bell peppers, cut into strips
• 2 tbsp. water
• 3 tbsp. black bean sauce
• 1 tbsp. reduced-sodium soy sauce
• 1 1/2 tsp. hot chili oil
• 2 tsp. toasted sesame seeds

Makes 4 Servings (1 2/3 cups per serving

1. Heat wok or large deep skillet over medium-high heat until drop of water sizzles in it. Add 1 1/2 teaspoons of canola oil and swirl to coat pan. Sprinkle chicken with salt; add to wok and stir-fry until lightly browned and cooked through, about 5 minutes.
2. Add remaining 1 1/2 teaspoons canola oil to wok and swirl to coat pan. Add ginger and garlic; stir-fry until fragrant, about 30 seconds. Add asparagus, carrots, bell peppers, and water; cook, covered, until vegetables are crisp-tender, 4-5 minutes.
3. Return chicken to wok along with black bean sauce, soy sauce, and chili oil. Stir-fry until chicken is heated through, about 2 minutes. Sprinkle with sesame seeds.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook.  If you're ever craving Asian takeout food, leave the phone alone and cook this dish instead. It's flavorful, colorful and good for you with all the protein and vegetables in it. If you don't have a wok on hand, use your grill instead. You can grill the chicken and vegetables and dish will taste just as good as takeout. If you want to make you dish more filling and Asian authentic, serve a half cup of cooked brown rice per serving and it will increase the Smart Points value by 3.