i'd be happy to give you the stir fry recipe. i'll either have to bring it back from home to type it for you, or i'll go down to the recipe section and find it and copy it for you.
here ya go. i found this recipe in the WW area. i love that the fats and proteins and all are already there. i can't wait to cook this tonight.
Chicken and Broccoli Stir-fry
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Marinade
6 tbsp. soy sauce (1 point)
1/4 cup seasoned rice wine vinegar (0 points)
2 tsp. vegetable oil (2 points)
2 garlic cloves, minced (*I use minced garlic in jar) (0 points)
Cut 2 lbs. boneless, skinless chicken breasts into thin strips.
(16 points)
Marinate chicken in above marinade in fridge for at least 2 hours. (I always do it overnight to absorb the most flavour)
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For Stir-fry
1 tbsp. Vegetable oil (3 points)
1 head broccoli, cut into florets (0 points)
10 oz. sliced fresh mushrooms (0 points)
1 can drained, sliced water chestnuts (1 point)
1 tbsp. cornstarch (?)
In wok, or heavy skillet, over medium-high heat, heat oil 1 minute. Add marinated chicken, saving soy sauce mixture (Use a slotted spoon as you need this mixture for later). Cook 3 minutes until no longer pink. Remove chicken with a slotted spoon. Add broccoli, mushrooms and water chestnuts to wok; cook 1 minute (or more if needed). Return chicken to wok. In measuring cup, stir soy sauce mixture and cornstarch until smooth; add to wok. Bring to a boil; cook 2 minutes until thickened. Serve hot over rice (4 points per cup).
Makes 6 servings. Per serving: 252 calories; 39 g. protein; 6 g. fat; 87 mg. chol; 11 g. carbs; 1,146 mg. sodium