Chicken & Vegetable Stir-Fry

with Spicy Ponzu Sauce

20 MIN

4 Servings

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From the Test Kitchen

In this dish, sautéed chicken and crisp vegetables get a bright lift from citrusy ponzu sauce added to our rich sauce alongside sweet hoisin and savory black bean sauce. A bed of white rice provides the perfect contrast to the bold flavors.
11 green SmartPoints® per serving
9 blue SmartPoints® per serving
9 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Chopped Chicken Breast
1 cup Long Grain White Rice
⅓ cup Asian-Style Sautéed Aromatics
¾ lb Carrots
15 oz Baby Bok Choy
2 Tbsps Hoisin Sauce
2 Tbsps Black Bean Sauce
¼ cup Cornstarch
2 Tbsps Vegetarian Ponzu Sauce
¼ tsp Crushed Red Pepper Flakes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the bok choy; thinly slice crosswise. In a bowl, combine the black bean sauce, ponzu sauce, hoisin sauce, sautéed aromatics, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.

3 Start the stir-fry

Pat the chicken dry with paper towels. Place in a bowl; add the cornstarch. Season with salt and pepper; toss to thoroughly coat. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken (discarding any excess cornstarch) and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.

4 Finish the stir-fry & serve your dish

To the pan, add the sliced bok choy and sauce (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until the vegetables are softened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry over the cooked rice. Enjoy!