| Chicken with Apricots |
| Ingredients: 2 teaspoons peanut oil 2 scallions, thinly sliced (keep the white and green parts separate) 1 pound skinless boneless chicken breasts, cut into small chunks 1/4 cup chicken broth 3 tablespoons rice-wine vinegar 3 tablespoons ketchup 2 tablespoons sugar 1 cup chopped dried apricots 1 teaspoon cornstarch, dissolved in 1 tablespoon water In a large nonstick skillet, heat the oil. Saute the white scallion bulbs until softened, about 3 minutes. Add the chicken and saute until browned, 2-3 minutes. Meanwhile, in a small bowl, combine the stock, vinegar, ketchup and sugar. Add to the chicken mixture; stir in the apricots. Cover and simmer until the chicken is cooked through, 3-5 minutes. Stir in the dissolved cornstarch; cook until the sauce thickens. Sprinkle with the green scallion tops and serve. Per serving: 292 cal., 4 g. fat, 2 g. fiber |
| I think this one came from another Weight Watchers cookbook. Another new favorite of ours! I served it with 2/3 cup of rice per person and a side of stir-fried snow peas, carrots and bean sprouts. |
| 4 servings, 6 points per serving |
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