Teriyaki Sticky Chicken Ww 4 Points Food

TERIYAKI STICKY CHICKEN (WW 4 POINTS)

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, combine the ketchup, brown sugar, vinegar, teriyaki sauce and mustard.
• Spray and 8X8 inch baking dish with non-stick cooking spray.
• Place 1/2 of the sauce into the bottom of the baking dish. Place the chicken breasts on top of the sauce and cover the chicken with the remaining sauce.
• Bake uncovered for 40 minutes, or until the chicken is done and the sauce has thickened. Divide any sauce that is in the dish evenly over each piece of chicken.
• Serve with rice for additional points.

EASY TERIYAKI CHICKEN

Steps:

• Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
• Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.

WW 4 POINTS - EASY BLACKENED CHICKEN

Steps:

• Place Worcestershire sauce and pepper in a large skillet.
• Add chicken breasts and heat over medium high heat until it just comes to a boil. Reduce heat to low and simmer until done, about 15 or 20 minutes.
• Turn chicken occasionally.
• 4 Points per serving.

WW 4 POINTS - CHINESE CHICKEN LEGS

Steps:

• Preheat oven to 400*F.
• Line bottom of large baking pan with foil.
• Combine scallions, bbq sauce, soy sauce, oyster sauce, honey, sugar, ginger, chili paste, and garlic in large bowl.
• Add chicken legs and toss until well coated.
• Place chicken in baking pan.
• Spoon remaining sauce over chicken.
• Cover loosely with aluminum foil and bake 20 minute.
• Remove foil, continue baking until chicken is browned and cooked through and sauce is thickened, about 20 more minute.
• Sprinkle with sesame seeds.

BABZY'S BETTER BUTTER CHICKEN - WW 4 POINTS

Steps:

• In a large saucepan, saute onion and garlic in butter, until onions are soft.
• Slice chicken breasts into bite sized pieces.
• Combine spices (except garam masala) and toss chicken pieces until well coated.
• Add the chicken to the onions and saute until the chicken is lightly browned on all sides.
• In a separate bowl or large measuring cup, combine the fat-free cream, tomato sauce, fat-free sour cream and garam masala with a whisk, then pour over chicken mixture.
• Bring to a boil, reduce heat, cover and simmer for about 15 minutes, making sure that chicken is cooked through.
• Serve over rice and garnish with cilantro if desired.

WW STICKY CHICKEN (5 POINTS)

Steps:

• Place chicken in baking dish.
• Mix other ingredients, spoon over chicken.
• Bake uncovered at 350F for 40 minutes or so.

WW 4 POINTS - KUNG PAO SHRIMP

Steps:

• Combine the broth, sake or rice wine, soy sauce, honey,chili-garlic sauce, cornstarch, and sesame oil. Set aside.
• Heat nonstick large skillet on med-high heat until drop of water sizzles.
• Add oil and shrimp.
• Stir-fry until shrimp are opaque, then transfer shrimp to a plate.
• Add the scallions, ginger, and garlic; stir-fry until fragrant.
• Add the broccoli florets and bamboo shoots, stir-fry until crisp-tender.
• Add the broth mixture and shrimp. Cook, stirring constantly, until mixture boils and thickens.
• 4 Points for 1-1/4 cups.

TERIYAKI CHICKEN

Steps:

• Combine water, soy sauce, brown sugar, garlic and ginger.
• Whisk to mix well.
• Marinate chicken in half of sauce 2-3 hours, turning once.
• Stir cornstarch into remaining sauce and bring to boil over medium-high heat, stirring constantly, until mixture boils and thickens slightly (I did this step right before cooking chicken).
• Cool this mixture to room temperature.
• Drain marinade off of chicken, reserving 2 tbsp of the marinade; discard remaining marinade.
• Stir fry chicken in vegetable oil until chicken in almost done.
• Stir in reserved 2 tbsp of marinade and continue stir frying until chicken is done and glazed.
• Serve over hot rice with cooled teriyaki sauce.