Method

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

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 heat; bring to a boil.  Reduce the heat and simmer, covered, until the broccoli is crisp-tender, about 2 minutes.

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.

Serves: 4

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.  POINTS value 7

Reprinted with permission from ©Weight Watchers International, Weight Watchers in 20 Minutes, published by Wiley Publishing, Inc.  click for book review

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