Chicken Stir-Fry

from Weight Watchers Time Saving Meal Ideas

3 oz skinless, boneless, cooked chicken, cut into bite size pieces

2 cups frozen Chinese-style vegetables

1/4 cup chicken broth

1/4 cup bottled stir-fry sauce

1/2 cup cooked instant brown rice

In wok or nonstick skillet sprayed with nonstick spray, cook vegetables in broth until tender-crisp. Stir in check and sauce; cook until heated. Serve over rice.

Per serving: 362 calories; 4grams fat; 8 grams fiber. 7 points.