Keeping it real with an Asian-style, savory chicken and vegetables... For more flavor, add the ground ginger while cooking it up in the WOK, then finish it off with 1/8 c salsa and approx 4 - 5 tbsp of serrano sauce and... VIOLA!! It's not just a meal, it's a dining experience of sheer delight and satisfaction. Here's the recipe:
6 oz of diced cooked chicken breast (27.2g Protein)
1/4 c fresh broccoli florets
1/4 shredded fresh cabbage
1 diced onion
3 tbsp of fresh minced garlic
1 zucchini squash (use veggitt to make it into pasta * check earlier blog post for detail)
1/4 c of fresh sliced mushrooms
1/4 grinded fresh cauliflower florets
Heat up WOK and add chicken broth instead of cooking oil When hot, gently add onion and garlic first, and let it simmer a few minutes Then add broccoli florets, zucchini pasta, crumbled cauliflower & sliced mushrooms Sprinkle the ground ginger over the mix and cover for a few minutes Finally, add coleslaw and use wooden fork to mix it up Cover for 3 -4 minutes and take it off heat.
In the bowl, you can add the salsa and serrano according to your taste. I eat a version of this special Asian stir-fry medley every night. I change up the vegetables, using yellow squash, bok choy, sliced turnips, broccoli slaw, etc... You can be as creative as you like, and use the vegetables that are primarily in season. And this meal is less than 350 calories, but so filling and D-lish!! Try it...