I made up this stir fry using veggies and protien I found in my fridge, but you can certainly swap the meats or the veggies for anything you’d like to use.  This version is low in fat, comes in at only 8 WW points per serving (with 1/2 cup brown rice), and is filling and full of flavor!

Ingredients:

1 1/2 pound(s) uncooked boneless skinless chicken breast(s), sliced into thin, bit-sized pieces   

1/2 pound(s) uncooked shrimp   (shell and tails removed)

1 medium uncooked onion(s), sliced into thin strips   

1/2 pound(s) uncooked asparagus, cut into bite sized pieces   

1/2 pound(s) uncooked zucchini, sliced into bite sized pieces  

 1 tsp minced garlic   

1 pinch ground ginger   

1/4 cup(s) soy sauce   

2 tsp sesame oil   

2 tsp rice wine vinegar   

1 tsp crushed red pepper flakes, 1 to 2 tsp for taste preference   

1 tsp sugar   

1/4 cup(s) fat-free chicken broth, Plus two TBSP

2 tsp cornstarch   

2 cup(s) cooked brown rice   

 

Cooking Instructions:

In a small measuring cup, combine 1/4 c chicken broth, soy sauce, rice wine vinegar, sesame oil, sugar and red pepper flakes, set aside. Cut up chicken, and marinate chicken and shrimp for short time in a small amount of extra soy sauce and a dash of rice wine vinegar. Set aside while preparing veggies. Heat skillet over medium heat while chopping vegetables. When ready to cook, turn skillet up to high heat. Add a coating of cooking spray, and brown meat in two batches over high heat, just until browned and cooked through. Set aside. Add a little more cooking spray to the pan, sauté onion a couple minutes until it starts to brown. Add garlic and ginger powder, stir, and then add veggies, starting with the veggie that will take longest to cook. Any veggies can be used. Sautee all veggies for a few minutes til browning but not soft. Add back in chicken, stir, and add sauce. Stir to coat and for about one minute. With two TBSP of chicken broth and 2 tsp cornstarch, mix together to make a slurry, and add to the pan. Stir just until thickened. Turn off heat and serve immediately over brown rice.

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