Ingredients
- Chicken:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- Vegetables:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 1 cup broccoli florets
- 1 cup sugar snap peas
- 1 medium carrot, julienned
- Sauce:
- 3 tbsp soy sauce (or coconut aminos for gluten-free)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp rice vinegar
- 1/2 tsp sesame oil (optional for flavor, but omit if keeping zero points)
- Optional Garnish:
- Green onions, sliced
- Sesame seeds (optional, may add points)
Instructions
- Prepare the Chicken:
- Season chicken pieces lightly with salt and pepper.
- Heat a large nonstick skillet or wok over medium-high heat. Spray with cooking spray and cook chicken until no longer pink, about 5-7 minutes. Remove and set aside.
- Cook the Vegetables:
- In the same skillet, spray more cooking spray if needed. Add the broccoli, carrots, and snap peas, stirring frequently for about 3 minutes.
- Add bell peppers and zucchini and cook for another 3-4 minutes until all vegetables are tender-crisp.
- Make the Sauce:
- In a small bowl, whisk together soy sauce, garlic, ginger, rice vinegar, and sesame oil if using.
- Combine Everything:
- Return the cooked chicken to the skillet. Pour the sauce over the chicken and vegetables, stirring to coat evenly. Let cook for another 2 minutes for the flavors to meld.
- Serve:
- Divide into bowls and garnish with green onions or sesame seeds if desired. Serve immediately and enjoy!
Tips:
- Meal Prep: Make a large batch and portion it into meal prep containers for a week of healthy lunches.
- Custom Veggies: Feel free to swap in your favorite zero-point veggies like mushrooms, green beans, or baby corn.
- Spicy Kick: Add a dash of chili flakes or sriracha to the sauce for a spicy twist.
This dish is proof that healthy eating doesn’t have to be boring! Enjoy a bowl of this vibrant stir fry guilt-free.
