Servings: 4

Weight Watcher Smart Points: 4

Preparation Time: 10 Minutes

Cooking Time: 20 Minutes

Ready In: 30 Minutes

Ingredients

  • 1 lb chicken breasts - cut in 1 in pieces
  • 2 tsp chili garlic paste - optional
  • 3 cloves garlic - grated
  • 2 Tbs ginger - grated
  • ¼ c chicken broth - low sodium
  • ¼ c soy sauce - low sodium
  • 1 head napa cabbage - thinly sliced
  • 1 large onion - diced
  • 1 red pepper - diced
  • ¼ c rice wine vinegar
  • 4 scallions - diced
  • 1 Tbs sesame oil

Instructions

  1. Heat a pan over medium-high heat and spray with nonstick cooking spray.Saute chicken breast until browned, about 6-7 minutes.Remove from pan and set aside.Meanwhile, sautee onion and red pepper in the same pan for 2-3 minutes or until they begin to soften.Add sliced cabbage to pan and continue sauteing for 8-10 minutes until cabbage is softened
  2. (Tongs are extremely useful for this type of stir-fry.)Meanwhile in a small bowl, wisk together ginger, garlic, chili garlic pasta, soy, vinegar, chicken broth and sesame oil.Add to vegetable mixture and throw the chicken back in as well.Cook for 3 minutes or so and sprinkle with diced scallions before serving.Serve with brown rice (shown above with green peas).

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