Chicken and Veggie Stir-Fry

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.
  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.

Notes:

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Makes 4 servings. (each serving, ~2 cups)
  • Smartpoints: 7

Nutrition Information:

  • 267 calories
  • 8g fat
  • 1.6g sat fat
  • 55mg chol
  • 28g prot
  • 23g carbs
  • 5g fiber
  • 709 mg sod
  • 6g sugar
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