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+ servings

Low Calorie Chicken and Veggies Stir Fry

Ingredients
  

Ingredients for Stir Fry:

  • 2 cups broccoli florets cut in half, see shopping tips
  • 2 cups onion diced
  • 1 cup carrots diced
  • 5 cups cabbage shredded
  • 2 cups Chinese pea pods (snow peas) sliced in half
  • cups cooked chicken breast diced
  • cooking spray
  • 1 tbsp vegetable, canola, or olive oil
  • 3 tbsp water for stir frying

Ingredients for Sauce:

  • cup plus reduced-sodium soy sauce (for gluten free, use Tamari soy sauce)
  • 2 tbsp brown sugar
  • 2 tbsp rice vinegar
  • 3 tbsp water
  • 2 cloves garlic minced
  • 2 tsp ginger (from a jar), see shopping tips
  • fresh ground black pepper to taste

Instructions
 

  • First, prep all vegetables and dice the chicken. Set aside.
  • In a small bowl, add all sauce ingredients and mix until well blended. Set aside.
  • Coat a large nonstick wok or pan with cooking spray. Heat 1 tablespoon of oil in pan. Add broccoli, onions and carrots and water. Saute over medium-high heat for 5-7 minutes until broccoli is soft.  Add cabbage and chicken. Saute another 3-4 minutes until soft. Turn down to medium heat, stir in pea pods and sauce mixture.  Stir fry for about 2 minutes until all heated through. Stir constantly to blend everything.
  • Store any leftovers in the fridge for a few days.

Nutrition

Serving: 2cupsCalories: 264kcalCarbohydrates: 34gProtein: 20gFat: 6gSaturated Fat: 1gCholesterol: 41mgSodium: 792mgFiber: 7gSugar: 12gBlue Smart Points: 3Green Smart Points: 5Plus Points: 7