If you’re looking for a light, healthy, and flavorful dish that fits perfectly into your Weight Watchers (WW) plan, this Zero-Point Chicken Stir Fry is exactly what you need. Packed with lean protein, crisp vegetables, and a deliciously savory sauce, this stir fry is completely free of points on the WW plan when made with zero-point ingredients. The best part? It’s quick and easy to prepare, making it a great option for busy weeknights when you want something satisfying but low in calories. Whether you’re on the WW program or just looking for a healthy meal, this stir fry is a go-to recipe you’ll want to keep in your rotation.
Ingredients:
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 tablespoon olive oil (or cooking spray, if preferred)
- 1 cup broccoli florets
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 carrot (julienned or thinly sliced)
- 2 cloves garlic (minced)
- 1-inch piece fresh ginger (grated or minced)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar (or white vinegar)
- 1 tablespoon water
- 1 teaspoon sesame oil (optional, for flavor)
- Salt and pepper (to taste)
- Green onions (for garnish, optional)
Instructions:
- Prepare the Chicken:
- Heat a large non-stick skillet or wok over medium-high heat. If using olive oil, add it to the pan and allow it to heat up. Alternatively, use cooking spray for a lower-calorie option.
- Add the chicken breast pieces to the skillet, season with a pinch of salt and pepper, and cook for about 5-6 minutes, stirring occasionally until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set aside.
- Stir-Fry the Vegetables:
- In the same skillet, add a little more olive oil or use non-stick spray if needed. Add the garlic, ginger, and vegetables (broccoli, bell peppers, and carrot) to the pan. Stir-fry the vegetables for 3-4 minutes, until they begin to soften but still maintain their crunch. You can add a small splash of water to help steam the veggies and prevent them from sticking to the pan.
- Make the Sauce:
- While the vegetables are cooking, mix together the low-sodium soy sauce, rice vinegar, and water in a small bowl. Once the vegetables are done, return the cooked chicken to the skillet and pour the sauce over the chicken and vegetables. Stir well to coat everything in the sauce and let it simmer for 1-2 minutes.
- Finish and Serve:
- Drizzle with sesame oil (if using) and give everything one last toss to combine. Taste and adjust the seasoning with salt and pepper if necessary.
- Garnish with chopped green onions or sesame seeds if desired, and serve hot.
Tips:
- Vegetable Variations: Feel free to mix up the vegetables according to what you have on hand or what’s in season. Snow peas, mushrooms, zucchini, or cabbage would all work well in this stir fry.
- Add Heat: If you like a little spice, you can add red pepper flakes or a dash of chili paste to the stir fry sauce.
- Serving Options: This stir fry can be served on its own for a light meal or paired with cauliflower rice for a low-carb option, or even with a small portion of brown rice or quinoa if you’re not strictly on WW.
Nutrition (per serving, 1/4 of the recipe):
- Calories: ~220 kcal
- Protein: ~30g
- Fat: ~7g
- Carbs: ~15g (net carbs: ~12g)
- WW Points: 0 points (when using zero-point ingredients)
This WW Zero-Point Chicken Stir Fry is not only a healthy and delicious meal but also a perfect fit for the Weight Watchers program. It’s loaded with lean protein from the chicken and fiber from the veggies, making it filling and satisfying. The low-sodium soy sauce, rice vinegar, and sesame oil add just the right amount of flavor without any extra points, so you can enjoy a guilt-free stir fry whenever you’re craving a light but tasty dish. It’s easy to customize, quick to make, and ideal for meal prep or busy weeknights.
