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Chicken Stir fry 0 WW Points

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 tablespoon soy sauce (or tamari for a gluten-free option)
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• Salt and pepper to taste
• For the Stir-Fry Vegetables:
• 4 cups mixed vegetables (broccoli, bell peppers, snap peas, mushrooms, etc.)
• 1 cup sliced onions
• 1 cup sliced bell peppers
• 1 cup broccoli florets
• 1 cup snap peas, ends trimmed
• For the Sauce:
• 2 tablespoons soy sauce (or tamari)
• 1 tablespoon rice vinegar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon Sriracha sauce (optional, for heat)
• For Garnish:
• Chopped green onions
• Sesame seeds

Directions

Marinate the Chicken:
In a bowl, combine sliced chicken with soy sauce, minced garlic, minced ginger, salt, and pepper. Let it marinate for at least 15-20 minutes.
Prepare the Vegetables:
In a large skillet or wok, add the marinated chicken and cook over medium-high heat until browned and cooked through. Remove the chicken from the skillet and set it aside.
Stir-Fry Vegetables:
In the same skillet, add the mixed vegetables, sliced onions, sliced bell peppers, broccoli, and snap peas. Stir-fry until the vegetables are tender-crisp.
Make the Sauce:
In a small bowl, mix together soy sauce, rice vinegar, minced garlic, minced ginger, and Sriracha sauce.
Combine Everything:
Add the cooked chicken back to the skillet with the stir-fried vegetables. Pour the sauce over the mixture and toss everything together until well-coated.
Garnish and Serve:
Garnish the chicken stir-fry with chopped green onions and sesame seeds. Serve it as is or over cauliflower rice.