1. Prepare the Ingredients:
- Wash and chop all your vegetables. Thinly slice the chicken breast for quick cooking.
2. Cook the Chicken:
- Heat a large skillet or wok over medium-high heat. Add a splash of chicken broth to prevent sticking.
- Add the chicken slices to the skillet. Season with a little salt and pepper, and stir-fry until the chicken is cooked through and slightly golden. Remove the chicken and set aside.
3. Stir Fry the Vegetables:
- In the same skillet, add more chicken broth as needed and toss in the garlic and ginger. Sauté for about 1 minute until fragrant.
- Add the broccoli, bell pepper, onion, snap peas, and carrots. Stir-fry the vegetables until they are just tender but still crisp, about 3-5 minutes.
4. Combine and Season:
- Return the chicken to the skillet with the vegetables.
- Mix soy sauce and vinegar in a small bowl (and sweetener if using), then pour over the stir fry. Toss everything together and cook for an additional 1-2 minutes to let flavors meld.
5. Serve:
- Serve the stir fry over a bed of cooked cauliflower rice or zero point noodles for a filling, nutritious meal.
Tips for Zero Point Chicken Stir Fry:
- Avoid Oils: To keep this recipe zero points, avoid cooking with oils. Use broth or water for sautéing.
- Flavor Enhancements: Don’t shy away from herbs and spices. Fresh cilantro, basil, or a squeeze of lime can add extra flavor without adding points.
- Soy Sauce Substitute: If you need a lower sodium option, consider using a low sodium tamari or coconut aminos.
This zero point chicken stir fry bowl is not only healthy but also vibrant and full of flavors. It’s perfect for a quick lunch or dinner and fits well into a diet-focused meal plan. Enjoy your nutritious and delicious creation!