Ingredients

2 cup broccoli florets, cut in half, see shopping tips

2 cups onion, diced

1 cup carrots, diced

5 cups cabbage, shredded

2 cups Chinese pea pods (snow peas) sliced in half

1¾ cups cooked chicken breast, diced

Cooking spray

1 tablespoon vegetable, canola or olive oil

3 tablespoons water for stir frying

â…“ cup plus reduced-sodium soy sauce

2 tablespoons brown sugar

2 tablespoons rice vinegar

3 tablespoons water

2 cloves garlic, mined

2 teaspoons ginger (from a jar), see shopping tips

Fresh ground black pepper, to taste

Directions

1. First prep all vegetables and dice the chicken. Set aside.

2. In a small bowl, add all sauce ingredients and mix until well blended. Set aside.

3. Coat a large nonstick wok or pan with cooking spray. Heat 1 tablespoon of oil in pan. 
Add broccoli, onions and carrots and water. Saute over medium-high heat for 3-5 minutes until broccoli is soft. Add cabbage and chicken. Saute another 2 minutes until soft. Turn down to medium heat, stir in pea pods and sauce mixture. Stir fry for about 2 minutes until all heated through. Stir constantly to blend everything.

4. Store any leftovers in the fridge for a few days.

Makes 4 servings. (each serving, 2 cups)

Nutrition Facts

for 1 (2 cup) serving
264 calories
6g fat
1g sat fat
41mg chol
20g protein
34g carbs
7g fiber
792mg sodium
12g sugar

SmartPoints value : 5