1 pound chicken breasts (boneless, skinless), cut into bite-size pieces
1 (18.75 oz) bottle Panda Express Kung Pao sauce, see shopping tip
2 cups zucchini, diced (slice down middle and cut each slice into 4)
1 red bell pepper, diced
1 green bell pepper, diced
1 cup celery sliced into thin pieces
1 (20 oz) can pineapple chunks in 100% pineapple juice
1 cup scallions (green onions), diced
10 cups shredded cabbage, for serving
1. Coat a large nonstick pan with cooking spray and place chicken inside pan. Pour the bottle of Kung Pao sauce on top. Mix well. Turn heat on high until it starts to get hot, turn down to low, cover, and simmer on low heat for 20 minutes. Stir a few times while cooking. Add all remaining ingredients except scallions and cabbage. Mix well. Bring back to high heat, turn down to low heat and simmer, covered, for 10 minutes. Stir in scallions.
2. Serve over steamed cabbage. Steam cabbage in microwave for 1-2 minutes until soft. You could serve this dish over brown rice or whole grain spaghetti noodles, if desired.
Makes 6 servings (each serving, ~1 cup steamed cabbage topped with 1⅓ cups Kung Pao Chicken with sauce)
Weight Watchers SmartPoints 4
Weight Watchers POINTS PLUS 6
FACTS: for 1 serving (1⅓ cups Kung Pao Chicken over 1 cup cabbage)
254 calories, 2g fat, 1g sat. fat, 37mg chol, 19g protein, 43g carbs, 6g fiber, 1830mg sod, 25g sugar