Shrimp and Chicken stir fry 

Ingredients:

  • 2 crowns of broccoli, chopped
  • 1 cup shredded carrots
  • 1/2 small onion, sliced thin
  • 12 oz bag bean sprouts
  • 3 cloves garlic, minced
  • 2 stalks of celery, sliced
  • 2 cups chopped mushrooms
  • 12 large shrimp, peeled and deveined
  • 1 1/2 cups roasted chicken breast, chopped
  • 3/4 cup Kikkoman Stir Fry Sauce
  • Cooking spray or 1 teaspoon olive oil

Directions:

  1. Brown the Onions:
    • Heat a large non-stick skillet over medium-high heat and lightly coat with cooking spray or use 1 teaspoon of olive oil.
    • Add the sliced onions and cook until they start to brown, about 3-4 minutes.
    • Add the minced garlic and cook for another 2-3 minutes.
  2. Cook the Broccoli:
    • Add the chopped broccoli to the skillet and cook for 2 more minutes.
    • Add about 2-3 tablespoons of water, cover, and cook until tender, stirring often, about 5 minutes.
  3. Add the Vegetables:
    • Add the shredded carrots, sliced celery, and chopped mushrooms to the skillet.
    • Cook until the vegetables are tender, about 5-6 minutes.
    • Remove the vegetables from the skillet and place them in a bowl, set aside.
  4. Cook the Shrimp:
    • Add the shrimp to the skillet and cook until pink, stirring often, about 3-4 minutes.
    • Remove the shrimp and add them to the bowl with the vegetable mixture.
  5. Heat the Chicken:
    • Add the cooked chicken to the skillet to heat through, about 2-3 minutes.
    • Add the bean sprouts and cook for another 2 minutes.
  6. Combine Everything:
    • Add the vegetable mixture back into the skillet.
    • Slowly add the stir fry sauce and toss everything together to coat evenly.
    • Cook for another 2-3 minutes until everything is heated through.

Points Calculation:

Shrimp (12 large):

  • Points: 0 (shrimp is zero points on WW)

Roasted Chicken Breast (1 1/2 cups):

  • Points: 0 (boneless, skinless chicken breast is often zero points on WW)

Vegetables (broccoli, carrots, onion, garlic, celery, mushrooms, bean sprouts):

  • Points: 0 (most non-starchy vegetables are zero points)

Kikkoman Stir Fry Sauce (3/4 cup):

  • Points: 6 (approx.)

Olive Oil (1 teaspoon) or Cooking Spray:

  • Points: 1 (if using olive oil)

Total Points:

  • Kikkoman Stir Fry Sauce: 6
  • Olive Oil: 1 (if using)

Total for the entire recipe: 7 points

Points per Serving:

Assuming the recipe makes 4 servings, each serving is approximately 2 points.

This low-point version of Shrimp and Chicken Stir Fry is delicious and Weight Watchers-friendly, making it a great option for a healthy, satisfying meal. Enjoy!

Ingredients:

  • 2 crowns of broccoli, chopped
  • 1 cup shredded carrots
  • 1/2 small onion, sliced thin
  • 12 oz bag bean sprouts
  • 3 cloves garlic, minced
  • 2 stalks of celery, sliced
  • 2 cups chopped mushrooms
  • 12 large shrimp, peeled and deveined
  • 1 1/2 cups roasted chicken breast, chopped
  • 3/4 cup Kikkoman Stir Fry Sauce
  • Cooking spray or 1 teaspoon olive oil

Directions:

  1. Brown the Onions:
    • Heat a large non-stick skillet over medium-high heat and lightly coat with cooking spray or use 1 teaspoon of olive oil.
    • Add the sliced onions and cook until they start to brown, about 3-4 minutes.
    • Add the minced garlic and cook for another 2-3 minutes.
  2. Cook the Broccoli:
    • Add the chopped broccoli to the skillet and cook for 2 more minutes.
    • Add about 2-3 tablespoons of water, cover, and cook until tender, stirring often, about 5 minutes.
  3. Add the Vegetables:
    • Add the shredded carrots, sliced celery, and chopped mushrooms to the skillet.
    • Cook until the vegetables are tender, about 5-6 minutes.
    • Remove the vegetables from the skillet and place them in a bowl, set aside.
  4. Cook the Shrimp:
    • Add the shrimp to the skillet and cook until pink, stirring often, about 3-4 minutes.
    • Remove the shrimp and add them to the bowl with the vegetable mixture.
  5. Heat the Chicken:
    • Add the cooked chicken to the skillet to heat through, about 2-3 minutes.
    • Add the bean sprouts and cook for another 2 minutes.
  6. Combine Everything:
    • Add the vegetable mixture back into the skillet.
    • Slowly add the stir fry sauce and toss everything together to coat evenly.
    • Cook for another 2-3 minutes until everything is heated through.

Points Calculation:

Shrimp (12 large):

  • Points: 0 (shrimp is zero points on WW)

Roasted Chicken Breast (1 1/2 cups):

  • Points: 0 (boneless, skinless chicken breast is often zero points on WW)

Vegetables (broccoli, carrots, onion, garlic, celery, mushrooms, bean sprouts):

  • Points: 0 (most non-starchy vegetables are zero points)

Kikkoman Stir Fry Sauce (3/4 cup):

  • Points: 6 (approx.)

Olive Oil (1 teaspoon) or Cooking Spray:

  • Points: 1 (if using olive oil)

Total Points:

  • Kikkoman Stir Fry Sauce: 6
  • Olive Oil: 1 (if using)

Total for the entire recipe: 7 points

Points per Serving:

Assuming the recipe makes 4 servings, each serving is approximately 2 points.

This low-point version of Shrimp and Chicken Stir Fry is delicious and Weight Watchers-friendly, making it a great option for a healthy, satisfying meal. Enjoy!