Stir-Fry-Chicken-Veggie

Ingredients for Stir-Fry:

Cooking spray

1 tablespoon canola or olive oil

1 pound chicken breasts (boneless, skinless) cut into bite size pieces

2 cups onions, chopped

2 cups broccoli florets

2 cups zucchini, chopped

1 cup red bell pepper, chopped

2 tablespoons water

1 (10-12 ounce) bag shredded cabbage, about 5 cups

Ingredients for Sauce:

¼ cup reduced-sodium soy sauce

2 tablespoons Hoisin sauce

2 tablespoons rice vinegar

1 tablespoon sesame, canola or olive oil

1 tablespoons brown sugar

1 dash red pepper flakes

Instructions:

1. First prep all vegetables and dice the chicken. Set aside.

2. In a small bowl, add all sauce ingredients and mix until well blended. Set aside.

3. Coat a large nonstick wok or pan with cooking spray.  Add chicken and cook stirring often, until cooked through and white inside. Remove to a plate.Advertisements 

4. In the same pan, coat with more cooking spray and heat 1 tablespoon of oil. Add onions, broccoli, zucchini, red bell peppers and water.

5.Sauté over medium-high heat for 3-5 minutes until broccoli is soft.

6.Add cabbage and sauté another 2 minutes until cabbage is soft. Turn down to medium heat, add cooked chicken and sauce. Stir-fry for about 2 minutes until all heated through.

7.Stir constantly to blend everything.

8. Store any leftovers in the fridge for a few days.

Makes 4 servings. (each serving, ~2 cups)

Weight Watchers SmartPoints 5
Weight Watchers POINTS PLUS 7
Weight Watchers (old points) 5

SKINNY FACTS: for 2 cup serving
267 calories, 8g fat, 2g sat. fat, 55mg chol, 28g prot, 23g carbs, 5g fiber, 709mg sod, 6g sugar

FACTS: for SmartPoints
202 calories, 2g sat. fat, 5g sugar, 24g protein

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