Assorted mixed vegetables, cut roughly into about the same size
1/4 cup of Rachael Ray Chicken Stock in a Box
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon oyster sauce
Dash of Tiger Sauce
fresh ginger, minced
1 teaspoon cornstarch
1 Tablespoon of peanut oil
4 ounces of boneless, skinless chicken breast cut into strips
Garlic, to taste minced
Kosher salt and freshly ground pepper
1/2 teaspoon red curry powder
Couple dashes of McCormick's Far East Sesame Ginger Blend
Red pepper flakes
Dab of wasabi paste
Chop all the vegetables into fairly equal size and set aside in piles, in the order that you want to stir fry them, with dense veggies such as broccoli and raw carrots first and cabbage and leafy greens last.
Next mix up the stir fry sauce by whisking together the chicken broth, soy sauce, sesame oil, oyster sauce, Tiger Sauce, ginger, and cornstarch. Set aside.
Heat peanut oil in a wok over medium high heat. Add chicken strips and stir fry until mostly cooked through; remove and set aside.
Add the vegetables, adding in first the ones that take the longer times to cook. I used broccoli, yellow onion, carrot, sliced green pepper, cabbage strips and sliced green onion, cabbage strips. Stir fry until the veggies are cooked but still have a stiff bite to them. You do not want them to get too soft and soggy. Add the garlic and stir together. Add the chicken back to the veggies and stir together. Season with the salt, pepper, curry powder, sesame ginger blend and red pepper flakes. Mix well to meld all of the flavors together.
9 Weight Watchers points for the stir fry and sauce
Add 2 additional points for 1/2 cup of white rice
