Spicy Chicken and Broccoli Stir-Fry

PREP 10 MIN COOK 10 MIN SERVES 4

1 cup reduced-sodium chicken broth
1/4 cup reduced-sodium teriyaki sauce
2 garlic cloves, minced
1/4 tsp crushed red pepper
5 cups broccoli florets
1 orange bell pepper, cut into 1-inch pieces
2 boneless skinless chicken breast
3 scallions (green onions), cut on the diagonal into 1-inch pieces
2 cups hot cooked quick-cooking brown rice

1. Stir together 1/2 cup of the broth, the teriyaki sauce, garlic, and crushed red pepper in a small bowl until smooth; set aside.

2. Combine the remaining 1/2 cup broth, the broccoli, and bell pepper in a nonstick wok or large deep nonstick skillet and set over medium-high and simmer, covered, until the broccoli is crisp-tender, about 2 minutes.

3. Meanwhile, cut the chicken crosswise into 1/4-inch slices. Add to the wok and stir-fry until heated through, about 1 minute. Add the teriyaki mixture and scallions; stir-fry, until the sauce bubbles, about 1 minute longer. Serve with the rice.


PER SERVING: (1 3/4 CUPS CHICKEN AND VEGETABLE MIXTURE AND 1/2 CUP RICE)
346 CAL, 8 G FAT, 2 G SAT FAT, 0 G TRANS FAT, 86 MG CHOL, 858 MG SOD, 31 G CARB, 6 G FIB, 38 G PROT, 87 MG CALC
PointsPlus Value: 8

Well this was good! There was even enough left-over for lunch the next day! 
Also don't let this title fool you - I didn't find this spicy. There where a few bites where you can taste some spiciness however overall, it wasn't very spicy at all (still good!).