Quick broccoli slaw stir-fry with chicken

8
7
7
Smartpoints value per serving
Total Time
16 min
Prep
10 min
Cook
6 min
Serves
4
Difficulty
Easy
This speedy stir-fry cooks in just about the same time it takes to prepare instant brown rice. You can make it start to finish in about 15 minutes, which is why we love making stir-fries as an easy, flavorful weeknight dinner. This version features a quick sauté of scallions, ginger, and garlic, which then flavors the store-bought broccoli coleslaw. After letting the spinach wilt and teriyaki sauce deglaze, throw in some shredded roasted chicken, and your stir-fry is ready before you know it. Like most stir-fries, this recipe is extremely versatile; you can use kale instead of spinach, or lean turkey instead of the chicken.

Ingredients

canola oil

2 tsp, or safflower oil

uncooked scallion(s)

4 medium, sliced

ginger root

1 piece(s), (1-inch) peeled and minced

garlic clove(s)

1 medium clove(s), minced

store bought coleslaw

1 pound(s), broccoli variety

fresh spinach

5 oz, baby variety

teriyaki sauce

2 Tbsp

roasted skinless boneless chicken breast

8 oz, or baked or poached, shredded

Instructions

  1. Heat the oil in a large nonstick skillet or wok; add the scallions, ginger, and garlic and stir-fry until fragrant, about 30 seconds. Add the broccoli slaw and cook until just softened, about 2 minutes.
  2. Stir in the spinach, a handful at a time, and the teriyaki sauce; cook, stirring, until the spinach is nearly wilted, about 2 minutes more. Sprinkle with the chicken and heat thoroughly through; serve at once. Yields 1 1⁄4 cups per serving.

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