06 – Chicken and Chinese Vegetable Stir Fry

This is a Weight Watcher’s Core recipe
4 servings 6 points each


1/3 cup teriyaki sauce
1/2 tsp ground ginger root
1 medium garlic clove(s) minced
1 1/2 pound uncooked boneless chicken breast, tenders (about12 tenders)
2 tsp canola oil
1 cup bamboo shoots
1 cup canned water chestnuts, sliced
1 1/2 cup carrot(s), sliced
1 1/2 cup Chinese cabbage, shredded
2 cup snow peas


Place teriyaki sauce, ginger and garlic in a large resealable plastic bag. Add chicken, seal bag and shake until well combined; marinate at least 20 minutes

Heat oil in a wok (or large skillet) over high heat until shimmering (very hot). Add vegetables and stir-fry 5 minutes. Remove vegetables from wok, cover to keep warm and set aside.

Add chicken and marinade to wok; stir-fry until chicken is no longer pink in center, about 8 minutes.

Add vegetables back to wok and stir until well combined; serve hot. Yields about 3 chicken tenders and 1 1/2 cups of vegetables per serving.


I prefer to serve this over brown rice.

If you can’t find chicken tenders, just slice 1 1/2 pounds of chicken breast into 12 strips.

Save time by purchasing two 12 oz bags of ready-to-eat fresh Asian vegetables.


it was ok. not the best, not the worst stir fry i’ve ever had. replaced the carrots with fresh asparagus.


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