Recipe Summary
This is a light version of your favorite Asian restaurant. A healthy and veggie packed meal that the whole family will enjoy. Points are based on using 1/4 cup of store bought Asian sauce sauce that is 140 calories, 10 grams of sugar, 1 gram of protein, and 0 grams of saturated fat. Be sure to adjust the point value based on the store bought sauce chosen. By thinning out the sauce with light soy sauce and water, it reduces the amount of calories and sugar per serving, without sacrificing the flavor. It also makes your sauce go further. It will store well in your refrigerator for the next time. For the chicken, I used the breast of a rotisserie chicken. I break off the legs and thighs and use for another meal. Getting two meals out of a $5 dollar chicken, is far more budget friendly than ordering out. Your healthy body and your wallet will thank you.
Ingredients
- 1 rotisserie chicken or two large pre-cooked chicken breasts
- 3 large carrots (cleaned, and chopped)
- 3 stalks of celery (cleaned, and chopped)
- 1 large onion (diced in large cubes)
- 3 cloves of garlic pressed
- 1 bunch of broccoli (cleaned and cut in to florets)
- 1 large zuchini
- 1 can of water chestnuts (chopped)
- 1/4 cup store bought Asian sauce (I used a Pad Thai sauce)
- 1/8 cup light soy sauce
- 1/8 cup water
- 2 tbsp. of extra virgin olive oil
- Salt and Pepper
- Serve with brown rice, rice noodles, or riced veggies (I served with riced cauliflower and sweet potato). Add points for rice or rice noodles.
Cooking Directions
- In a large hot skillet, add olive oil to pan. Add chopped onion, and lightly season with salt and pepper, and cook on high heat.
- After onion is beginning to get tender, reduce heat to medium, and add chopped carrots and lightly season.
- Allow to cook a few minutes, reduce heat to medium-low, and add celery and lightly season.
- Stir in broccoli and zuchinni, lightly season, and allow to cook a few additional minutes.
- Once all veggies are tender, stir in pressed garlic and cook an additional minute.
- Stir in chopped water chestnuts.
- Using the cold cooked rotisserie chicken, remove skin from breast portion. Cut chicken breast from the bone and dice meat. Set on top of veggies. The steam will heat the meat without over cooking it.
- Mix Asian sauce, soy sauce, and water. Pour over the entire mixture. Stir and mix until combined. Allow to cook one additional minute.
- Serve over riced veggies, rice, or rice noodles. Add additional points for rice or rice noodles.
Serving Size / Serves
8 servings (approximately 1 1/2 cups each)
Nutritional Facts
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