Deliciously Skinny, Chicken and Veggie Stir-Fry

Ingredients for Stir-Fry:

Cooking spray

1 tablespoon canola or olive oil

1 pound chicken breasts (boneless, skinless) cut into bite size pieces

2 cups onions, chopped

2 cups broccoli florets

2 cups zucchini, chopped

1 cup red bell pepper, chopped

2 tablespoons water

1 (10-12 ounce) bag shredded cabbage, about 5 cups

Ingredients for Sauce:

¼ cup reduced-sodium soy sauce

2 tablespoons Hoisin sauce

2 tablespoons rice vinegar

1 tablespoon sesame, canola or olive oil

1 tablespoons brown sugar

1 dash red pepper flakes

Instructions

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.Add chicken and cook stirring often, until cooked through and white inside. Remove to a plate.

4. In the same pan, coat with more cooking spray and heat 1 tablespoon of oil. Add onions, broccoli, zucchini, red bell peppers and water.

5.Sauté over medium-high heat for 3-5 minutes until broccoli is soft.

6.Add cabbage and sauté another 2 minutes until cabbage is soft. Turn down to medium heat, add cooked chicken and sauce. Stir-fry for about 2 minutes until all heated through.

7.Stir constantly to blend everything.

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

Makes 4 servings. (each serving, ~2 cups)