Super Fast Chicken Stir-Fry

Whenever I see a bag of frozen stir-fry vegetables on sale, I always get them. One of the easier meals for us to the toss together three simple ingredients:

– stir fry veggies

– chicken

– stir fry sauce

It makes a huge batch, take moments to prepare and is simply delicious.

Stir-fry vegetables with meat is perfect for weight-loss surgery patients. You can eat several meals off this dish. You get protein and veggies packed into one little serving! This will control your hunger for hours and help you on the way to your weight-loss destination.

For Gastric Sleeve, Gastric Bypass and Gastric Lapband® patients, you can use a variety of protein options for this meal. If you find yourself growing tired of chicken, try this same recipe with shrimp or steak! Keep bite sizes the size of a….you guessed it….black bean!

My stir-fry veggies came with a  sauce inside…that I did not use. When I read the carbohydrate content on the package, I knew there was a lot of sugar in the sauce it came with:

If you’ll notice….it says 15 grams of carbohydrates BUT look at the serving size. If I used the sauce this bag came with, I need to multiply 15 grams of carbohydrates by 7…that means there is actually 105 grams of carbohydrates in the entire dish. To me that says one thing: THIS SAUCE IS PACKED WITH SUGAAAAR!

Ahem…so instead I tossed the package of sauce it came with and used a simple stir-fry sauce:

This sauce has 3 grams of carbs per tablespoon. I used about 3 tbsp for the entire dish. That takes us down only 9 grams of carbohydrates for the entire dish. Ahhhhhh…..much better :)

Super Fast Chicken Stir-Fry

Course: Main Dish

Cuisine: Asian

Servings: 4 servings

Calories: 156kcal

Author: Steph Wagner

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Ingredients

• ▢ 1 lb boneless chicken breast, diced
• ▢ 1 bag frozen stir-fry veggies
• ▢ 3 tbsp stir-fry sauce
• ▢ 1 tsp each salt & pepper

Instructions

• ▢
  Thaw the frozen veggies over the stove top according to package directions. Meanwhile, dice the chicken into small pieces.
• ▢
  Once the veggies are cooked, put them in a separate bowl and add the chicken to the pan I used for the veggies. Sprinkle with salt and pepper and cook chicken until cooked through.
• ▢
  Add the veggies back to the skillet. Add in stir fry sauce. Turn down heat to low and let simmer until you're ready to serve.

Nutrition

Serving: 4oz | Calories: 156kcal | Carbohydrates: 8g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1500mg | Potassium: 598mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3627IU | Vitamin C: 9mg | Calcium: 26mg | Iron: 1mg