Weight Watchers Sesame Chicken Recipes

Steps:

• Place a large nonstick skillet over medium-high heat. Add sesame seeds and cook until lightly toasted, shaking pan frequently, about 2 to 3 minutes; transfer seeds to a shallow dish and set aside.
• Whisk water, soy sauce, maple syrup, sherry, ginger and five-spice powder together in a small bowl; set aside.
• Combine flour, salt and pepper together in a shallow dish; add chicken and turn to coat. Shake chicken pieces to remove excess flour.
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sauté until browned on all sides, about 5 minutes. Add soy sauce mixture to chicken and cook until sauce thickens and is almost evaporated, about 2 to 3 minutes more.
• Dip chicken pieces in toasted sesame seeds and serve, drizzled with any additional soy sauce mixture. Yields about 4 strips per serving.

Steps:

• Cook the noodle or spaghetti according to package directions; drain, rinse with cold water and set aside.
• In a small sauce pan, combine the peanut butter, water, ketchup, hoisin sauce, soy sauce, brown sugar, vinegar and oil. Bring to a boil over medium-high heat, stirring constantly, until well mixed.
• Remove from the heat and cool about 10 minutes.
• Toss the noodles with the sauce, sprinkle with scallions and serve.

Steps:

• Heat oil in a medium nonstick skillet over medium high heat.
• Add onion, green pepper, and garlic, stirring frequently until soft. about 8 minutes.
• Add Cajun seasoning, chili powder and cumin. Cook 1 minute.
• Add rice and stir constantly until grains are coated, about 1 minute.
• Add tomatoes and water; bring to a boil.
• Reduce heat and simmer, covered, for 15 minutes.
• Add chicken and olives; cook covered, until rice is tender and chicken is heated, about 5 more minutes.

Steps:

• In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
• Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and red pepper flakes; cook, stirring frequently, 2 minutes. Add chicken; sauté until browned all over, about 5 minutes.
• Add reserved sauce to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
• Serve chicken and sauce over rice. Yields about 1 cup chicken with sauce and 1/2 cup rice per serving.

Steps:

• In a medium nonstick skillet over medium heat, heat the oil.
• Add the chicken, cook 3 minutes.
• Add the ginger and cook ginger and chicken 2 more minutes, or til chicken is cooked through.
• Transfer chicken to a plate and set aside.
• In the skillet, combine the broccoli and water, stirring to scrape up the browned bits from the bottom of the pan; cook, covered, until tender-crisp, 3-4 minutes.
• Return the chicken to the skillet; stir in the broth, orange juice, and soy sauce.
• Add the dissolved cornstarch; cook, stirring frequently, until the mixture boils and thickens slightly.
• Add the orange; heat through.