One of my favorite dishes whenever I went to PF Chang’s and/or Pei Wei was the Mongolian Beef but as any Weight Watcher knows it wreaks havoc on your points (25 and 22 Smart Points, respectively for the beef only, no thank you!). So I set out to make a point friendly version and came up with a lightened up version using chicken instead of beef for 9 Smart Points.
Yield: 1 serving
Smart Points: 9
1 tsp vegetable oil
1 c button mushrooms, chopped
1 medium scallion, sliced
¼ tsp ginger root, minced (can be substituted with ground ginger)
1½ tsp garlic, minced
¼ c low sodium soy sauce
1 tbsp raw sugar
¼ c water
1 tbsp cornstarch
6oz. boneless, skinless chicken breast, cut into ½” pieces
½ tsp sesame seeds
Dip the chicken pieces into the cornstarch to apply a very thin dusting to both sides of each piece of chicken. Let the chicken sit for about 10 minutes so that the cornstarch sticks.
As the chicken sits, heat up a non-stick pan to medium high heat and spray with cooking spray. Add the chicken to the pan and sauté until golden brown. Remove from the pan.
Make the sauce by heating 1 tsp of vegetable oil in a medium saucepan over med/low heat; don’t get the oil too hot. Add the mushrooms and sauté, then add ginger (if you’re using ground ginger add with the soy sauce and water) and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, and then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
Add the chicken to the sauce and simmer; add the green onions and cook for one minute. Sprinkle the sesame seeds and stir.
Serve with either rice or noodles (will change smart points value).