Weight Watchers Magazine (Australia) - - Dinners -


Smart­points VALUE PER SERVE 10 SERVES 4 | PREP 15 mins COOK­ING TIME 10 mins

1 tbs sesame oil 2 eggs, lightly beaten 1 brown onion, cut into thin wedges 2 red cap­sicum, chopped 2 gar­lic cloves, crushed 3 cups (500g) cooked brown rice 4 rings canned pineapple in nat­u­ral juice, chopped 400g cooked skin­less lean chicken breast, shred­ded 2 tbs teriyaki sauce 50g snow pea sprouts, halved ¼ cup fresh co­rian­der sprigs

1 Heat a wok over high heat. Add half the sesame oil and egg and swirl to coat wok. Cook for 1-2 min­utes or un­til egg is set, flip over to set top. Trans­fer egg to a plate. Roll up and cut into thin slices.

2 Re­heat wok over high heat. Add re­main­ing sesame oil, onion and cap­sicum. Stir-fry for 1-2 min­utes or un­til veg­eta­bles start to soften. Add gar­lic and stir-fry for 1 minute or un­til fra­grant. Add rice, pineapple, chicken and teriyaki sauce and stir-fry for 2-3 min­utes or un­til heated through.

3 Stir through sprouts and egg strips and cook un­til sprouts are wilted. Serve sprin­kled with co­rian­der sprigs.

SERVE WITH 0 Smart­points value steamed bok choy.

THIS RECIPE IS Lac­tose Free; Gluten Free (use a gluten-free teriyaki sauce). #

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