Chicken Stir Fry

You can make this Skinny Chicken Stir Fry in less than 15 minutes! I enjoy meals that I can throw together during busy nights. Plus, this Skinny Chicken Stir Fry tastes so good that it will be love at the first bite.

Be aware, when you this meal is served they will devoure it up so fast it isn’t even funny! So, it’s a dinner that you can feel good about. I would say that is a huge win!

We can eat a delicious homemade meal that tastes even better than any take out. 100%, you can beat that.

Ingredients Needed:

Stir Fry Ingredients;
Nonstick cooking spray
Olive oil
Chicken tenders
Green onions 
Broccoli florets
Zucchini 
Red pepper 
Water

Sauce Ingredients:
Reduced-sodium soy sauce
Hoisin sauce
Rice vinegar
Olive oil
Brown sugar
Red pepper flakes

How to make this Skinny Chicken Stir Fry:

Step 1. Add the soy sauce, Hoisin sauce, rice vinegar, olive oil, brown sugar, and red pepper flakes into a small bowl.

Step 2. Whisk to mix all ingredients. Set aside.

Step 3. Prep a nonstick pan with the nonstick cooking spray.

Step 4. Add the diced chicken to the pan.

Step 5. Cook and continue to stir until well cooked.

Step 6. Remove from the pan and put on a plate. Set aside.

Step 7. Reprep the pan again with a coat of nonstick cooking spray.

Step 8. Add 1 tablespoon of olive oil.

Step 9. Heat on medium high heat until the oil is hot.

Step 10. Add the onions, broccoli, zucchini, and red bell pepper, and water.

Step 11. Continue to saute’ until the broccoli is soft. (3-5 minutes)

Step 12. Reduce heat to medium.

Step 13. Add the chicken and sauce. Stir fry until everything is heated. (2 minutes)

Step 14. Continue to stir until everything is mixed.

Enjoy!

Skinny Chicken Stir Fry

Yield: 4-2 cups

Cook Time: 10 minutes

Total Time: 10 minutes

Skinny Chicken Stir Fry tastes so good that it will be love at the first bite.

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Ingredients

Stir Fry Ingredients;

• Nonstick cooking spray
• 1 Tbsp Olive oil
• 1 lb chicken tenders (cut into bite size pieces)
• 2 C green onions (chopped)
• 2 C broccoli florets
• 2 C zucchini (chopped)
• 1 C red pepper (chopped)
• 2 Tbsp water

Sauce Ingredients:

• ½ C reduced-sodium soy sauce
• 4 Tbsp Hoisin sauce
• 4 Tbsp rice vinegar
• 2 Tbsp olive oil
• 2 Tbsp brown sugar
• 2 pinches of red pepper flakes

Instructions

1. Add the soy sauce, Hoisin sauce, rice vinegar, olive oil, brown sugar, and red pepper flakes into a small bowl.
2. Whisk to mix all ingredients.
3. Set aside.
4. Prep a nonstick pan with the nonstick cooking spray.
5. Add the diced chicken to the pan.
6. Cook and continue to stir until well cooked.
7. Remove from the pan and put on a plate.
8. Set aside.
9. Reprep the pan again with a coat of nonstick cooking spray.
10. Add 1 tablespoon of olive oil.
11. Heat on medium high heat until the oil is hot.
12. Add the onions, broccoli, zucchini, and red bell pepper, and water.
13. Continue to saute’ until the broccoli is soft. (3-5 minutes)
14. Reduce heat to medium.
15. Add the chicken and sauce.
16. Stir fry until everything is heated. (2 minutes)
17. Continue to stir until everything is mixed.
18. Enjoy!

Notes

Makes 4-2 cup servings.
Leftovers can be stored in the refrigerator for 2-3 days.
WW : 5 PersonalPoints per serving.

Nutrition Information

Yield 8 Serving Size 4-2 cups
Amount Per Serving Calories 289Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 26mgSodium 1129mgCarbohydrates 25gFiber 4gSugar 8gProtein 14g

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