Skinnyfabulous Chicken and Veggies Stir Fry
Ingredients
Ingredients for Sauce:
- ⅔ cup sweet chili sauce, see shopping tips
- ⅓ cup frozen orange juice concentrate, thawed
- ⅛ teaspoon crushed red pepper flakes
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar or white vinegar, see shopping tips
Ingredients for Stir fry:
- Cooking spray, I like using olive oil spray
- 1 teaspoon olive oil
- 12 ounces chicken breasts, cut into bite-size pieces (boneless, skinless)
- 1 teaspoon olive oil
- 1 (12oz.) bag broccoli slaw, see shopping tips
- 4 cups shredded cabbage (coleslaw) yellow or purple
- 1 cup snap peas or Chinese pea pods, sliced
- 1 cup red bell pepper, chopped
- 1 cup scallions, sliced
Instructions
- In a medium bowl, mix together all sauce ingredients. Set aside.
- Coat a large nonstick pan or wok with cooking spray. Add 1 teaspoon oil. Add chicken and cook over medium-high heat, stirring often, until chicken is completely cooked, about 4 minutes. Remove from pan and add to a plate. Set aside. Leave any juice from the chicken in the pan.
- Coat the same nonstick pan with more cooking spray. Heat 1 teaspoon oil in pan. Add all the veggies. Stir-fry for 1 minute. Pour in half the sauce and red pepper flakes. Continue to cook and stir-fry for 5 minutes. Add back chicken and remaining sauce. Mix well. Continue to cook, stirring frequently, for about 3 minutes until chicken is hot and veggies are soft.
Nutrition
Serving: 1.5cupsCalories: 251kcalCarbohydrates: 38gProtein: 22gFat: 3gSaturated Fat: 1gCholesterol: 41mgSodium: 620mgFiber: 6gSugar: 26gBlue Smart Points: 6Green Smart Points: 8Plus Points: 6