Yield: 4 servings (about 1 cup per serving)
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Cut the chicken into bite size pieces. Heat a large nonstick skillet and add the oil and chicken breast. Cook on medium heat until the chicken is no longer pink.
Push the chicken to the side then add the carrots, celery, onion and garlic. Cook for 4 minutes. Add the bean sprouts and cook 1 more minute.
While the vegetables are cooking add all of the sauce ingredients to a small bowl. Stir into the chicken and vegetables. Turn the heat to medium high and bring to a simmer for 5 minutes.