Thai Ginger Chicken Stirfry (2 points)

2 servings (1/2 mixture each)

Ingrediemts:

8 oz chicken breast, cut into bite size pieces

1 tbsp olive oul

16 oz mixed asian veggies (brocolli, snowpea, carrot, onion, peppers)

1 tsp minced ginger

1 tsp minced garlic

2 tbsp fat free chicken broth

1 tbsp soy sauce

1 tbsp fish sauce

1 tsp sriracha

1 tsp lime juice

Directions:

Heat a large skillet over medium high heat. Add the oil, swirl until the skillet is well coated.

When the oil is hot, scatter the chicken pieces in one layer and cook until chicken is cooked through, about 8-10 minutes. Transfer to a clean plate.

Reduce the heat to medium, add in the vegetables, garlic and ginger. Cook until veggies are crisp tender.

In a small bowl, combine the chicken broth, soy sauce, fish sauce, sriracha and lime juice.

Add the chicken and sauce to the veggies, stir until everything is warmed up.

Suggested Serving: Serve over cauliflower rice, with some sliced green onions, sliced almonds, a few sesame seeds and a wedge of lime.