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  • Skinny, Chicken and Veggie Stir-Fry

    1 vote
    Skinny, Chicken and Veggie Stir-Fry
    Prep: 15 min Cook: 15 min Servings: 4
    by Wendy Saxena-Smith
    139 recipes
    >
    This dish is fabulously healthy and has the most delicious sauce! And, it’s packed with chicken and veggies. You’ll love the 2 cup serving size. Each, fiber rich serving, has only 267 calories, 8 grams of fat and 5 Weight Watchers SmartPoints.

    Ingredients

    • 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

    Directions

    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.
    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. Sauté over medium-high heat for 3-5 minutes until broccoli is soft. 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. Stir constantly to blend everything.
    5. Store any leftovers in the fridge for a few days.
    6. Makes 4 servings. (each serving, ~2 cups)

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