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.)