1 Large Can of Sliced Mushrooms (Drained, but reserve ¼ Cup)
2 Shallots, Peeled & Sliced
6 Cups of Fat Free Chicken Broth
14 oz of Light Coconut Milk
1 Tablespoon of Fish Sauce
1 Pound of Chunked Boneless Chicken Breasts
Juice of 1 Lime
Red Thai Chili, Fresh Basil or Fresh Cilantro, Optional
Instructions
Spray a large pot with vegetable cooking spray and place over medium high heat. When pan is hot, add in about ¼ cup of the mushroom liquid and the mushrooms and sliced shallots. Add in ginger. Cook for a few minutes, stirring often.
Add in broth, coconut milk and fish sauce. Bring to a boil. Add in chicken chunks, reduce heat and simmer until chicken is no longer pink, about 15 minutes. Turn off heat and stir in the lime juice.
Garnish with red Thai chilies, fresh basil or fresh cilantro, optional
This makes 4 servings at 3 Freestyle Points per serving. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/weight-watchers-freestyle-weekly-meal-plan-week-1-21-19/