I'm finally finding some time to cook again, and try and experiment with new recipes, so I'll be posting at least 1 recipe for week until the end of the year.

Here's our dinner from last night.  Everyone gave it 2 thumbs up

1/2 cup chicken broth
3 Tbsp oyster sauce
1 Tbsp sugar
1 Tbsp cornstarch
1 Tbsp rice wine or white vinegar
1-1/2 Tbsp vegetable oil
1 pound boneless skinless chicken breast, diced
1/4 tsp salt and pepper
2 red bell peppers, chopped
1 onion, chopped
2 tsp Thai chili paste - I used Thai garlic chili paste
1/2 cup cashews
green onions, chopped (optional)

Whisk together the broth, oyster sauce, sugar, cornstarch, and vinegar in a small bowl.  Set aside.

In a skillet or wok, heat 1 Tbsp of the oil over medium-high heat.  Add the chicken and salt and pepper and cook until golden brown - about 5 minutes, depending on the heat of your pan.  Remove from the pan, and add the remaining oil, peppers, onion, and chili paste.  Stir fry another 5 minutes.  Return chicken to the pan, and cooked 1 more minute. Add the sauce mixture you made at the beginning and stir for 1 minute until thickened.  Add cashews and green onions, and cook one more minute, just to heat.

I served with rice, and Annie Chun's potstickers (4 for 3 Points+)

And if you are not doing Weight Watchers here's the nutritional info:
Calories:  282
Fat:  14
Carbs:  18 with 2.5 g fiber
Protein:  24