Skinny Chicken and Broccoli Stir-Fry

A basic stir fry, but the ginger garlic and red pepper flakes add a little kick. Thank you Skinny Kitchen

Cooking spray, I like using olive oil spray

1 teaspoon olive oil
1 pound chicken breasts, cut into bite size pieces (boneless, skinless)
Juice of 1 lemon
Cooking spray, I like using olive oil spray
2 teaspoons olive oil
6 cups broccoli, cut into florets, I used a (12 oz) bag
1 (12oz) bag broccoli slaw
1 cup snap peas or Chinese pea pods, sliced
1 cup red bell pepper, chopped
1 cup scallions, sliced
3 tablespoons water
2 tablespoons ginger (from a jar)
2 tablespoons fresh garlic, chopped
¼ teaspoon crushed red pepper flakes
¼ cup reduced sodium soy sauce
3 tablespoons brown sugar
¼ cup rice vinegar

• Coat a large non stick pan or wok with cooking spray.
• Add 1 teaspoon oil.
• Add chicken and squeeze the juice of 1 lemon over the top.
• Cook over medium-high heat, stirring often, until chicken is completely cooked, about 4 minutes. 
• Remove from pan and add to a plate. Set aside.
• Coat the same nonstick pan with more cooking spray.
• Heat 2 teaspoons oil in pan.
• Add all the veggies and water.
• Stir-fry for about 3 minutes until broccoli softens.
• Stir in ginger, garlic and red pepper flakes.
• Continue to cook and stir-fry for 1 minute.
• Add back chicken, add soy sauce, brown sugar and vinegar.
• Reduce heat and simmer, stirring frequently, for about 5 minutes.
• Makes 4 large servings, each serving ~2 cups

 For a huge 2 cup serving, 271 calories, 7 grams of fat and 7 Weight Watchers POINTS PLUS.