POINTS® Value: 3
Servings: 6
Preparation Time: 20 min
Cooking Time: 13 min
Level of Difficulty: Easy

Chopsticks are optional for this lightened-up Chinese favorite. For a burst of color, toss in any leftover veggies you have in the fridge.

* 2 sprays cooking spray
* 4 large egg white(s)
* 1/2 cup scallion(s), chopped, green and white parts
* 2 medium garlic clove(s), minced
* 12 oz uncooked boneless, skinless chicken breast, cut into 1/2-inch cubes
* 1/2 cup carrot(s), diced
* 2 cup cooked brown rice, regular or instant, kept hot
* 1/2 cup frozen green peas, thawed
* 3 Tbsp low-sodium soy sauce

Instructions

* Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes. Remove from pan and set aside.

* Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, stirring frequently, about 5 minutes.

* Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, about 1 minute. Yields about 1 cup per serving.