WW Points: 1–3 per serving
Servings: 4
This tastes like one of those giant takeout containers that somehow disappear way faster than they should 😭
Tender chicken…
Crisp cabbage…
Garlic, soy sauce, chili flakes…
Everything coated in that glossy stir-fry sauce that makes you keep going back for “one more bite.”
The best part is this version stays super low point while still looking exactly like real restaurant-style stir fry.
It’s loaded with volume too, so you get a HUGE bowl for barely any points.
Perfect for:
- quick dinners
- meal prep
- late-night takeout cravings
- high-volume low-point meals
- “I need food NOW” situations 😄
Ingredients
- 1 lb boneless skinless chicken breast, sliced thin
- 4 cups cabbage, chopped
- 1 red bell pepper, sliced
- 1 cup snow peas
- 1 carrot, sliced thin
- 3 green onions, chopped
- 3 garlic cloves, minced
- 1 tsp ginger paste
- Cooking spray
Sauce
- 1/3 cup low-sodium soy sauce
- 2 tbsp oyster sauce light
- 1 tbsp rice vinegar
- 1 tbsp sugar-free maple syrup or brown sugar substitute
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water
- Red pepper flakes to taste
Instructions
1. Cook the Chicken
Heat a large skillet or wok over medium-high heat.
Spray lightly with cooking spray.
Add sliced chicken and cook for about 5–6 minutes until lightly golden and fully cooked.
Remove and set aside.
2. Cook the Vegetables
In the same pan add:
- cabbage
- peppers
- snow peas
- carrots
- green onions
- garlic
- ginger
Stir fry for 4–5 minutes.
The vegetables should stay slightly crisp like restaurant stir fry.
3. Make the Sauce
In a bowl whisk together:
- soy sauce
- oyster sauce
- rice vinegar
- sweetener
- sesame oil
- red pepper flakes
Pour into the skillet.
Add cornstarch slurry and stir until the sauce becomes glossy and slightly thick.
4. Combine Everything
Return chicken to the pan.
Toss everything together until fully coated in the sauce.
Cook another 1–2 minutes.
Serve hot.
Serving Ideas
- Cauliflower rice
- White rice if you have extra points
- Low-carb noodles
- Extra chili oil
- Egg rolls on the side 😄
WW Point Estimate
Per serving:
- 1–3 WW points
Depends on sauces and serving size used.
Low-Point Tips
- Cabbage adds tons of volume for almost no points.
- Chicken breast keeps protein high and points low.
- Cooking spray replaces oil while still letting the stir fry caramelize.
- A small amount of sesame oil gives huge takeout flavor without needing much.
- Cornstarch slurry creates that glossy restaurant-style sauce using very little.