12.5lbs in five weeks.
AND THE CROWD GOES WIIIIIIIILD...
...I can hear the silence from here. Truly.
Anyhoo... I figured I've been doing so well, I might as well jump off the Weightwatchers Wagon and into a vat of coconut cream.
I'm lying.
I screwed up.
I had NO IDEA just how many points the following recipe was going to take out of my daily allowance... until after I'd eaten it. So - if you're looking for a weightwatchers friendly recipe today...
THIS ISN'T IT!
Hah.
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Serves 2Prep time - 5 minutes
Cooking time - 15 minutes
You will need
A non stick frying pan/skillet
Ingredients
10.5oz/300g raw chicken breast - cut into slices (not too thin)
4 spring onions - sliced
1/2 red chilli - sliced
5.5fl oz/160ml coconut cream
2 tbsp peanut butter (crunchy or smooth, doesn't matter)
1/2 lime - juice and zest
3.5 fl oz/100ml chicken stock
2 x 5oz/150g "straight to wok" ribbon rice noodles
Method
Over a medium heat, cook the chicken strips until no pink is showing - about 3 minutes. Add the sliced chilli and spring onion, reserving a few slices of each for garnish and cook for another minute.
Add the coconut cream, peanut butter, lime zest and juice and chicken stock and continue to cook for another 5 minutes, stirring it all together.
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Open the two packs of rice ribbon noodles, and gently pull the noodles apart as you add them to the chicken. Stir to coat with the coconut sauce and heat gently for maybe another 3 minutes, then serve garnished with spring onion and chilli slices.
EAT
Peanut butter always adds such a great flavor both cooking and baking!
ReplyDeleteThat coconut sauce sounds soooo delicious!
Thankyou! It was so easy to throw it together too - which isn't necessarily a good thing, because I'll end up doing it all too often ;)
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