Zero Point Chicken Stir-Fry

Ingredients:-

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups mixed vegetables (such as bell peppers, broccoli, snap peas, carrots, etc.), chopped
• 2 cloves garlic, minced
• 1 tablespoon low-sodium soy sauce or tamari (for a gluten-free option)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil (use sparingly, as it adds points)
• Salt and pepper to taste
• Optional: Red pepper flakes or sriracha for added spice
• Cooking spray or a small amount of broth for sautéing

Instructions:-

1. Heat a non-stick skillet or wok over medium-high heat. Lightly coat the pan with cooking spray or use a small amount of broth to prevent sticking.
2. Add the chicken pieces to the pan and cook until they are no longer pink and are cooked through. Remove the chicken from the pan and set it aside.
3. In the same pan, add a bit more cooking spray or broth if needed. Add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add the mixed vegetables to the pan and stir-fry for 3-5 minutes until they begin to soften but are still crisp.
5. Return the cooked chicken to the pan with the vegetables.
6. In a small bowl, mix together the soy sauce (or tamari), rice vinegar, and sesame oil. Pour this sauce over the chicken and vegetables in the pan.
7. Toss everything together until the chicken and vegetables are evenly coated with the sauce. Season with salt, pepper, and optional red pepper flakes or sriracha for added spice.
8. Continue to stir-fry for another 1-2 minutes until everything is heated through and the flavors have combined.
9. Serve the zero-point chicken stir-fry hot, on its own or over a portion of cooked brown rice or cauliflower rice if you’re willing to use some points…