Chicken Stir Fry with Peanut Sauce

Points: 7 weight watchers pointsplus
Servings: 1 servings
Serving Size: Whole recipe








3 oz. shredded chicken (I used a can, but I would normally use a chicken breast cooked and shredded)
1/2 cup bok choy chopped
1 cup cabbage (I used Napa) chopped
1 green onion chopped
4 baby carrots shredded
1/2 stalk celery chopped
6-8 sugar snap peas chopped
2 T peanut sauce (I bought mine its House of Tsang- Bangkok Padang Peanut Sauce)

 4 oz cooked rice

 Spray cooking pan and start sautéing your celery bok choy and carrots until tender. If you want your sugar peas crunchy wait until the last to add them, if not add them now. Add 1 Tbsp of the peanut sauce and cabbage. Let the cabbage “melt” down some. Serve in a bowl with the rice. Top with last tbsp of peanut sauce. Enjoy!!