This dish is a flavorful balance of protein and vegetables, perfect for a light yet satisfying meal. Adjust spice levels to suit your preference by modifying the red pepper flakes.
Points Calculation:
- White wine vinegar (1 tbsp): 0 points
- Chicken broth (¾ cup, fat-free): 0 points
- Soy sauce (2 tbsp): 1 point
- Artificial sweetener (2 tbsp): 0 points
- Ground ginger (½ tsp): 0 points
- Cornstarch (2 tbsp): 1 point
- Olive oil (2 tsp): 4 points
- Garlic (2 tsp): 0 points
- Scallions (2 medium): 0 points
- Red pepper flakes (½ tsp): 0 points
- Chicken breast (1 lb): 0 points
- Cooked brown rice (2 cups): 6 points
- Zucchini (1 medium): 0 points
- Carrot (1 medium): 0 points
- In a small mixing bowl, combine the vinegar, chicken broth, soy sauce, sweetener, ginger, and cornstarch. Mix well and set aside.
- Heat the olive oil in a wok or skillet over medium-high heat.
- Add the garlic, red pepper flakes, and scallions to the skillet. Stir-fry for about 2 minutes.
- Add the chicken pieces to the skillet and cook until browned, approximately 5 minutes.
- Stir in the zucchini and carrot, mixing thoroughly.
- Pour the prepared sauce over the chicken and vegetables. Simmer for about 3 minutes, or until the chicken is fully cooked and the sauce thickens.
- Serve the chicken and vegetables over the cooked brown rice.
