Coconut Chicken Stirfry Over Rice - Weight Watcher Friendly - cooking recipe

Ingredients

Stir Fry
4 teaspoons vegetable oil
1 cup onion, chopped
3 teaspoons garlic, minced
1 1/2 teaspoons ginger, minced
1 cup red pepper, thinly sliced
3 cups mushrooms, sliced
12 ounces chicken breasts, cut into 1-inch cubes (amout 3 breast)
2 tablespoons flour
Sauce
1 cup light coconut milk
2 tablespoons fish sauce or 2 tablespoons oyster sauce
1 teaspoon cornstarch
1/4 teaspoon hot Asian chili sauce (or to taste)
1/3 cup cilantro, chopped

Preparation

Combine the ingredients for the sauce; set aside.
Dust the chicken with the flour; set aside.
In a large wok, heat 2 tsp of the oil over medium high heat; cook onions, garlic and ginger for 4 minutes, or until onions are browned. Add peppers and mushrooms; cook for 30 seconds. Add about 2 - 3 T of the sauce to the veggie mixture and cover to steam; about 1 minute. Careful not to over cook the peppers. Transfer mixture to a bowl; set aside.
Spray the skillet with cooking spray. Heat remaining oil over medium high heat; cook chicken for 3 minutes or until browned on all sides.
Add the sauce and veggies to the wok along with chicken and bring to a boil. Reduce heat, cover and simmer for 2 minutes or until chicken is cooked through and mixture thickens. Add cilantro.