Given the fact that most vegetables are 0 points and a chicken thigh is 7 points, sautéing chicken and vegetables and serving them over brown rice (5 points/cup) is a recipe for success. Any combination of vegetables would work. I used what I had on hand.
I like to cook Chinese food so things like fresh ginger, soy sauce, Sriracha, rice vinegar, hoisin sauce, and sesame oil are staples around here, but a small amount of a prepared stir-fry sauce would be fine as well.
And you don’t need a wok. A good non-stick skillet is perfect.
Ingredients: Plenty for two, with leftovers for a lunch.
2 boneless chicken thighs, cut into small chunks (season with a little salt and pepper)
fresh broccoli cut into small flowerets
1 large onion, large dice
1 good sized zucchini, half moon cuts
2 cloves garlic, minced
inch of fresh ginger, minced
Personal preference for seasoning. Could be any combination of soy sauce, Sriracha, hoisin, rice vinegar, or a bottled stir-fry sauce.
spring onions for garnish
1. Film a non-stick frying pan with a small amount of canola oil. Once the oil is hot, add the chicken pieces. Keep the pieces moving around and fry them until they are cooked through.
2. Add the minced garlic and ginger to the chicken and cook for another minute or two until fragrant. Remove to a bowl.
3. Wipe out the pan. Add another teaspoon of canola oil. When the pan is hot, add the onions. Stir-fry until they are partially done; then add the broccoli, and cook briefly. Add the zucchini. You want the vegetables crisp-cooked, not soggy.
4. Return the chicken to the pan with the vegetables.
5. Add your choice of seasoning sauce. A little goes a long way, so don’t over do it. Stir well to coat everything.
6. Serve over brown rice and garnish with diced spring onions. Extra hot sauce is good too.