Big Green Stir-Fry

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Healthy Chicken Almond Veggie Stir-Fry Recipe Healthy Chicken Almond Veggie Stir-Fry Recipe

Big Green Stir-Fry

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1/2 of recipe (about 3 cups): 310 calories, 6g total fat (1g sat. fat), 560mg sodium, 22g carbs, 8g fiber, 8g sugars, 43.5g protein

Click for WW Points® value*

Prep: 10 minutes

Cook: 15 minutes

1/2 of recipe (about 3 cups): 310 calories, 6g total fat (1g sat. fat), 560mg sodium, 22g carbs, 8g fiber, 8g sugars, 43.5g protein

Click for WW Points® value*
Prep: 10 minutes
Cook: 15 minutes

Ingredients

10 oz. raw boneless skinless chicken breast, cut into strips

1/8 tsp. each salt and black pepper

3 cups sugar snap peas

2 cups chopped asparagus

1 cup sliced mushrooms

1 tbsp. lite/low-sodium soy sauce

1 tsp. chopped garlic

1/2 tsp. crushed ginger

3 cups chopped spinach leaves

1/2 cup canned sliced water chestnuts, drained

1/2 oz. (about 2 tbsp.) sliced almonds

Directions

Bring a wok (or large skillet) sprayed with nonstick spray to medium-high heat.

Add chicken, and season with salt and pepper. Add snap peas, asparagus, mushrooms, soy sauce, garlic, and ginger. Add 2 tablespoons water, and cook and stir until veggies are soft and chicken is cooked through, 7 - 9 minutes.

Add spinach and water chestnuts. Cook until spinach has wilted, 1 - 2 minutes.

Sprinkle with almonds, and serve!

MAKES 2 SERVINGS

HG FYI: Not all soy sauce is gluten free, so read labels carefully if that’s a concern.


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*The WW Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the Points® trademark.

Questions on the WW Points® values listed? Click here.

Hungry Girl provides general information about food and lifestyle. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Click here for more information.

Publish Date: 2014-04-03

Author: Hungry Girl

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