Chicken with Easy Stir Fry Sauce

Chicken with Easy Stir Fry Sauce

Makes 4 servings 1 SmartPoint per serving on FreeStyle, Flex, or Your Way Plan 5 SmartPoints on Beyond the Scale 5 PointsPlus

Serves: 4


  • 1 pound boneless skinless chicken breasts
  • 1 head of broccoli
  • 2 carrots
  • 1 large yellow onion
  • 2 cloves garlic
  • ¼ cup low-sodium soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil
  • ½ teaspoon ground ginger
  • ⅛ teaspoon red chili flakes


  1. In a medium bowl, mix together the soy sauce, brown sugar, sesame oil, ginger, garlic, black pepper, and chili flakes. Set aside.
  2. Place chicken breasts between parchment paper or plastic wrap. Pound until thin, and slice into bite-sized pieces.
  3. Place chicken breasts into a large Ziploc baggie or shallow bowl, and pour half of easy stir-fry sauce mixture over chicken and toss to coat lightly and marinate while prepping vegetables.
  4. Chop broccoli, carrots, and onion into bite-sized pieces (approximately 1″ chunks).
  5. Heat a large skillet or wok over medium-high heat. Add ½ cup water and vegetables.
  6. Cook vegetables, stirring regularly, for 4 minutes, then scoop to the side of the wok to make room for the chicken.
  7. Add in chicken breasts and cook, stirring regularly, for 6 minutes.
  8. Add remaining stir-fry sauce to chicken and vegetable mixture and cook additional 2-3 minutes or until chicken is cooked through.
  9. Serve over steamed rice or with riced cauliflower.
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