Low-Point Garlic Chicken Stir Fry😋

1. In a small bowl, whisk together the reduced-sodium soy sauce, rice vinegar, and hoisin sauce. Set aside.
2. In another small bowl, dissolve the cornstarch in water to create a slurry. Set aside.
3. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast to the skillet and cook until browned and cooked through, about 4-5 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
5. Add the bell pepper, broccoli florets, and snap peas to the skillet. Cook, stirring frequently, until the vegetables are crisp-tender, about 4-5 minutes.
6. Return the cooked chicken to the skillet. Pour the soy sauce mixture over the chicken and vegetables, stirring to combine.
7. Stir in the cornstarch slurry and cook for an additional 1-2 minutes, or until the sauce has thickened slightly.
8. Season with salt and pepper to taste.
9. Serve the Low-Point Garlic Chicken Stir Fry hot over cooked brown rice or quinoa, if desired.
10. Garnish with sesame seeds and sliced green onions, if desired, before serving.

Enjoy the delightful flavors of our Low-Point Garlic Chicken Stir Fry and savor a satisfying meal that’s both delicious and nutritious.

POINTS