Asian Stir Fry

Submitted By: Maggie Durkin

Prep Time: 15 mins
Cooking Time: 30 mins
Servings: 1

Ingredients

• 1 tsp Light Olive Oil
• 1 tsp Low Sodium Soy sauce
• 1 wedge of lime (1/8 of a lime)
• 7 ounces boneless, skinless chicken breast, cut into strips
• 3/4 c. Broccoli florets
• 1/2 c. sliced Mushrooms
• 1/4 c. cut red bell pepper
• 1/4 c. water
• Fresh ground pepper, to taste

Directions

1. Prep your meat and vegetables.
2. In a medium to large skillet, add oil, soy sauce and juice from lime wedge.
3. Place over medium heat, and add chicken.
4. Cook chicken through, tossing or stirring frequently.
5. Remove chicken from pan and set aside.
6. Add water to the pan and stir until the water starts to warm.
7. Add vegetables and stir well to make sure they’re all coated.
8. Cover and let cook 5 – 7 minutes, until vegetables are almost tender.
9. Remove cover and add chicken, cook over medium high to high heat until vegetables are cooked through and all of the liquid is evaporated.

Other Info

This recipe is highly adaptable, and can be customized to suit your own tastes. For example, as you see in the picture, I added a few snow pea pods to mine, in place of some of the mushrooms. For the recipe, you need 3 servings of vegetables and you should choose vegetables that are suitable to the weight loss phase you’re in, as long as it totals 3 servings (please note that the raw serving size for some vegetables is 1 cup, all of the ones I used are 1/2 cup vegetables). Also, in place of the 7 ounces of chicken breast, you could add 5 ounces of lean beef.
Nutritional Info per Serving

Nutrition Info per serving:
Calories 257 | Fat 6g | Cholesterol 96mg | Carbohydrates 9g | Protein 44g

Medifast Info per serving:
1 lean & green | 1 healthy fat | 2 condiments