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.
