Prep Time: 20 minutes
Cook Time: 15 minutes
1 teaspoons olive oil
16 ounces raw chicken breasts (boneless, skinless), cut into very small pieces
1 cup red bell peppers, diced
1 cup onions, chopped
1 tablespoon ginger, from a jar, see shopping tips
1 tablespoon garlic cloves, minced
¼-½ teaspoon red pepper flakes, to taste
10 cups Swanson’s reduced-sodium chicken broth or your favorite, see shopping tips
⅓ cup + 2 tablespoons rice vinegar or cider vinegar
⅓ cup + 2 tablespoons reduced-sodium soy sauce (use Tamari for gluten-free)
1 (12 oz) bag shredded cabbage
1 (10-12 oz) package broccoli slaw or more shredded cabbage
1 (10 oz) package carrots, shredded
1. Coat a large nonstick pan or pot with cooking spray. Heat 1 teaspoon olive oil in pan. Add chicken, red bell peppers and onions, ginger, garlic and red pepper flakes. Stir fry for 4-5 minutes until chicken is cooked. Stir often.
2. Mix in chicken broth, rice vinegar, soy sauce,cabbage, broccoli slaw, and carrots. Bring back to a boil, cover and turn down to simmer. Continue to simmer until veggies are soft, about 10-15 minutes.
3. The extra servings freeze great. Divide and freeze in pint size containers.
Makes 8 main course servings. Each serving, 2 cups.
Weight Watchers SmartPoints 1
Weight Watchers POINTS PLUS 4
|SKINNY FACTS: for 1 main course serving (2 cups each)
150 calories, 2g fat, 1g sat. fat, 28mg chol, 20g prot, 15g carbs, 4g fiber, 1,309mg sodium, 5g sugar
|FACTS: for SmartPoints (2 cups)
93 calories, 1g sat. fat, 1g sugar, 18g protein