10-Minute Stir-Fry Chicken

Shared by: Lissa

8 Points Per Serving

1 Tbs. light olive oil

1/2 onion

2 garlic cloves

1 Tbs. chicken bouillon granules

1 lb. mixed stir fry vegetables

10 ounces cooked chicken breast

1 cup Carrot Sticks

2 Tbs. Oriental stir-fry sauce

To make this a really quick-to-prepare recipe, choose your ingredients carefully. Here are some helpful hints: look for chopped onions in the produce section; you'll need 1/2 cup of chopped onion. The produce section also often has carrot match sticks in a bag; you'll need 1 cup. Also look for peeled garlic cloves; all you have to do is mince or chop. Find frozen mixed stir-fry vegetables in the freezer case; choose a variety without added sauce. In the meat case, you'll find already-cooked chicken, often with the word short-cut in front of it; this often comes in several flavors.

Heat oil in nonstick pan over medium high heat with chopped onions, minced garlic, chicken bouillon granules, frozen vegetables and 2 tablespoons water. Add stir-fry sauce (it doesn't have to be Oriental, just a fat-free favorite of yours), chicken and carrot match sticks. Sauti briefly until all are heated through. Carrot match sticks should still be crisp, lending a great texture to this easy dish.

Serves 2

Calories 388, Fat 11.1g, 26% Calories from Fat, Cholesterol 109mg, Protein 47.4g, Carbohydrates 21.9g, Fiber 5.5g, Sodium 1831mg, Calcium 26.4mg.