Ingredients:
For the Stir Fry:
- 8 oz boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup broccoli florets
- 1 cup sliced bell peppers (various colors)
- 1 cup sliced zucchini
- 1 cup sliced mushrooms
- 1 cup snow peas
- 1 cup sliced carrots
- 1/2 cup sliced scallions
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- Cooking spray
- Salt and pepper to taste
- Crushed red pepper flakes (optional, for added spice)
- For the Sauce:
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tsp honey (or a sugar substitute if preferred)
- 1 tsp cornstarch
- Instructions:
- In a small bowl, whisk together the soy sauce, rice vinegar, honey (or sugar substitute), and cornstarch to make the sauce. Set it aside.
- Spray a large non-stick skillet or wok with cooking spray and heat it over medium-high heat.
- Add the chicken pieces to the skillet and stir-fry until they are cooked through and slightly browned. This should take about 5-7 minutes. Remove the cooked chicken from the skillet and set it aside.
- In the same skillet, add a little more cooking spray if needed. Add the minced garlic and ginger and sauté for about 30 seconds until fragrant.
- Add all the vegetables (broccoli, bell peppers, zucchini, mushrooms, snow peas, carrots) to the skillet and stir-fry for about 5-7 minutes until they are tender-crisp.
- Return the cooked chicken to the skillet with the vegetables and pour the sauce over the chicken and veggies. Toss everything together to coat with the sauce.
- Continue to cook for an additional 2-3 minutes until the sauce thickens and everything is heated through.
- Season with salt, pepper, and crushed red pepper flakes (if desired) to taste.
- Serve the Zero Point Chicken Stir Fry Bowls hot, garnished with sliced scallions.
