Sweet and Sour Chicken (the non-breaded kind)

 

Weight Watchers PointsPlus--10 points/serving
(Points for each ingredient in parenthesis below)

1 1/2 cups uncooked rice, I like Jasmine rice (You will have leftover rice, 20 points for rice used in this recipe) (20)

1 T cornstarch (1)
1/4 cup sugar (4)
1/4 cup gluten free soy sauce (0)
1/4 cup white vinegar (0)
1 T coconut oil (3)
1 1/4 lbs boneless, skinless chicken breast, cut into 1 inch pieces (20)
2 bell peppers (any color), seeded and chopped into 1 inch pieces (0)
1/2 lb snow peas, sliced in half (0)
5 scallions, thinly sliced (0)
2 inch piece of fresh ginger, peeled and minced (0)
4 garlic cloves, minced (0)

28 points total divided by 5 servings=5.6 points rounded up.
6 points per 1 cup serving of chicken mixture and 4 points per 3/4 cup rice.  10 points/serving.

Chop mince chop mince! and set aside in 2 bowls.
-Chicken and bell peppers in one bowl.
-Snow peas, scallions, ginger, and garlic in another bowl

Cook rice according to package instructions.

In a small bowl or measuring cup, whisk together cornstarch, sugar, gluten free soy sauce, and vinegar and set aside.

In a large skillet or wok, heat coconut oil over high. Add chicken and bell peppers and cook, stirring frequently, until peppers begin to soften, about 5 minutes. Add snow peas, scallions, ginger, and garlic, stirring frequently, until chicken is cooked through and veggies are tender, about 4 minutes.

Whisk soy sauce mixture again and add to skillet, and cook, stirring constantly, until sauce thickens, about 3 minutes. Remove from heat.

Fluff rice with a fork. Serve over rice.

Serves 5