Chicken Stir-Fry
I recently found a great stir-fry sauce that is so good. It's by La Choy and it's called Garlic Ginger Stir-Fry and Marinade. Four tablespoons of the sauce is 1 point, and a little definitely goes a long way. The recipe I've created serves one, but it can easily be doubled or tripled to serve more. I bulk it up with a lot of zero point veggies, but this time I added some green peas since I had some leftover in the fridge.
Chicken Stir-Fry
Serves 1
3 ounces skinless, boneless chicken breast, cut into pieces
3 tablespoons La Choy Garlic Ginger Sauce, divided
2 large baby bella mushrooms, cleaned and sliced
1 cup broccoli florets
1/2 cup green peas
2 baby carrots, grated
1/2 cup cooked brown rice
Place chicken pieces in a small bowl and add 2 tablespoons garlic ginger sauce. Stir to combine. Let marinate in the refrigerator for 30 minutes.
Heat a large skillet over medium-high heat. Add marinated chicken, mushrooms, broccoli, peas, grated carrots and remaining 1 tablespoon garlic ginger sauce. Cook, stirring continuously, until chicken is cooked through and vegetables are crisp-tender, about 5 minutes. Serve over rice.
(This single serve recipe is equal to 6 points.)
Chicken Stir-Fry
Serves 1
3 ounces skinless, boneless chicken breast, cut into pieces
3 tablespoons La Choy Garlic Ginger Sauce, divided
2 large baby bella mushrooms, cleaned and sliced
1 cup broccoli florets
1/2 cup green peas
2 baby carrots, grated
1/2 cup cooked brown rice
Place chicken pieces in a small bowl and add 2 tablespoons garlic ginger sauce. Stir to combine. Let marinate in the refrigerator for 30 minutes.
Heat a large skillet over medium-high heat. Add marinated chicken, mushrooms, broccoli, peas, grated carrots and remaining 1 tablespoon garlic ginger sauce. Cook, stirring continuously, until chicken is cooked through and vegetables are crisp-tender, about 5 minutes. Serve over rice.
(This single serve recipe is equal to 6 points.)
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