Zero-Point Chicken Stir-Fry Bowls -

4 bowls

15 minutes

15 minutes

Ingredients (All Zero Points)

1½ lb skinless boneless chicken breast, thinly sliced
4 cups non-starchy vegetables, sliced or chopped
- Broccoli, bell peppers, snap peas, zucchini, mushrooms, cabbage, onions
3 cloves garlic, minced
1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
¼ cup low-sodium soy sauce (or coconut aminos)
2 tbsp rice vinegar
1 tbsp lime juice (optional)
Black pepper, to taste
Red pepper flakes (optional)
Cooking spray or nonstick skillet

Prepare the chicken
Slice chicken breast thinly against the grain for tenderness. Season lightly with black pepper.
Heat the pan
Heat a large nonstick skillet or wok over medium-high heat. Lightly coat with cooking spray.
Cook the chicken
Add chicken in a single layer. Cook 4–5 minutes, stirring occasionally, until fully cooked and lightly browned. Remove from pan and set aside.
Cook the vegetables
Re-spray pan if needed. Add vegetables and cook 4–6 minutes, stirring often, until crisp-tender.
Add aromatics
Stir in garlic and ginger. Cook 30–60 seconds until fragrant.
Combine & sauce
Return chicken to the pan. Add soy sauce, rice vinegar, and lime juice. Toss well and cook 2–3 minutes until everything is coated and heated through.
Serve
Divide evenly into bowls and enjoy hot.