Zero Point Chicken Stir Fry

Ingredients:

• 1 lb (450g) boneless, skinless chicken breast, cut into thin strips (or zero-point chicken thighs)
• 1 tbsp soy sauce (low-sodium, if preferred)
• 1 tbsp olive oil (for stir-frying)
• 1 bell pepper, thinly sliced
• 1 zucchini, sliced into half-moons
• 1 medium carrot, julienned or thinly sliced
• 1 cup broccoli florets
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp ginger, freshly grated (or 1/2 tsp ground ginger)
• 1/4 cup low-sodium chicken broth (or water)
• 2 tbsp rice vinegar (for a tangy kick)
• 1 tbsp sesame oil (optional, for flavor)
• Salt and pepper to taste
• Optional toppings: sesame seeds, green onions, or a squeeze of lime juice

Instructions:

1. Prepare the Chicken:
   • Cut the chicken breast into thin strips (you can also use chicken thighs, but make sure to remove the skin for a zero-point option). Season with a pinch of salt and pepper.
2. Stir-fry the Chicken:
   • Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir-fry for 5-7 minutes, until cooked through and golden brown on the outside. Remove the chicken from the pan and set it aside.
3. Cook the Vegetables:
   • In the same pan, add the onions, bell pepper, zucchini, carrots, and broccoli. Stir-fry for about 5 minutes, or until the vegetables are tender but still crisp. Add a splash of water or chicken broth if the veggies start to stick to the pan.
4. Add Garlic and Ginger:
   • Once the vegetables are tender, add the garlic and ginger to the pan, cooking for about 1 minute until fragrant.
5. Combine Everything:
   • Return the cooked chicken to the skillet with the vegetables. Add the soy sauce, rice vinegar, and optional sesame oil. Stir everything together and cook for another 2-3 minutes, allowing the flavors to meld. Taste and adjust seasoning with salt and pepper as needed.
6. Serve:
   • Once everything is well combined and heated through, remove from the heat. Serve your Zero Point Chicken Stir Fry on its own, or pair it with a small serving of cauliflower rice for a low-carb option.
7. Optional Toppings:
   • Garnish with sesame seeds, sliced green onions, or a squeeze of lime juice for extra flavor.

Nutrition (per serving, makes 4 servings):

• Calories: 180 kcal
• Protein: 35g
• Fat: 7g
  • Saturated Fat: 1g
• Carbohydrates: 10g
  • Fiber: 4g
  • Net Carbs: 6g
• Sugar: 6g
• Sodium: 420mg
• Potassium: 800mg

WW SmartPoints: 0 points (if using zero-point chicken and non-starchy vegetables)

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