Skinny Chicken & Veggie Stir-Fry for #WeekdaySupper

I have another quick and easy dish to share with you all today. Not only is it quick and easy but it’s healthy! I tend to make a dish like this on Sunday or Monday and eat it for lunch during the week when the kids are eating so I’m forced to eat healthy and not snack on frozen fries, turkey dogs or peanut butter and jelly sandwiches since that’s all my toddler likes these days! Then I thought why not make this for dinner on a night where you may need dinner ready in less than 30 minutes! Well I know, what night do you not want dinner ready in less than 30 minutes!?? This is a fabulous recipe to use up that leftover chicken from another recipe because it’s already cooked and if you throw this all together you will literally have a healthy, easy and filling dinner in minutes!

Ingredients:

1 pound cooked chicken breasts, cut into bite size pieces **See Tip Below**
Juice of 1 lemon
Cooking spray
3 teaspoons olive oil, separated
6 cups fresh broccoli, cut into florets
1 can of bean sprouts (I use LaChoy)
1 cup snap peas or Chinese pea pods, sliced
1 cup red bell pepper, chopped
1 cup of orange pepper, chopped
1 cup scallions, sliced
5 tablespoons water
1 tablespoons grated ginger
2 tablespoons fresh garlic, chopped
¼ teaspoon crushed red pepper flakes
¼ cup soy sauce
3 tablespoons brown sugar
¼ cup rice vinegar

Instructions:

Heat 2 teaspoons on medium heat in a saute pan or wok.  Add broccoli and stir-fry for about 3 minutes until broccoli softens.  Stir in bean spouts, scallions (reserve some for topping)  and remaining veggies. Add ginger, garlic and red pepper flakes. Continue to cook and stir-fry for 1 minute. Add chicken, soy sauce, brown sugar and vinegar. Reduce heat and simmer, stirring frequently, for about 5 minutes.

Serves: 4
Serving Size: 2 Cups
Recipe Adapted by: Skinny Kitchen

**Tip**for cooked chicken use any kind of leftover chicken, I used chicken that was seasoned from another recipe. If you don’t have leftover chicken, I usually cook a lb of chicken in my crock pot for 5 hours or so seasoned with something different every week.

Don’t forget to go and check out the other dishes that are being featured this week for #WeekdaySupper!

Monday – Cheeseburger Wraps by Cindy’s Recipes and Writings

Tuesday – Spicy Black Bean Wraps by The Dinner-Mom

Wednesday – Skinny Chicken & Veggie Stir Fry by Momma’s Meals

Thursday – Gluten Free Chicken Salsa Bowl by Gluten Free Crumbley

Friday – Honey-Mustard Chicken and Arugula Wraps by girlichef