Chicken With Crunchy Vegetables
by Rochelle
Yield: 4 servings 3/4 pound skinned, boned chicken breast, cut into 1 inch pieces 1/4 cup low-sodium teriyaki sauce, divided 1 teaspoon dark sesame oil 1 cup diagonally sliced celery 3/4 cup thinly sliced carrot 1 clove garlic, crushed 1 cup coarsely shredded red cabbage 1 (8-ounce) can sliced water chestnuts, drained Preparation time: 10 minutes Combine chicken and 1 tablespoon teriyaki sauce in a bowl; stir well. Let stand 10 minutes. Heat oil in a nonstick skillet over medium-high heat. Add celery, carrot, and garlic; stir-fry 1 minute. Stir in cabbage and water chestnuts; remove from skillet. Add chicken; stir-fry 3 minutes. Add remaining teriyaki sauce; stir-fry 1 minute. Return cabbage mixture to skillet; stir-fry 1 minute or until done. Yield: 4 servings (serving size: 1 cup). Nutritional Information: CALORIES 159 (13% from fat) / PROTEIN 21.7g / FAT 2.3g (SAT 0.5g, MONO 0.7g, POLY 0.8g) / CARB 12g / FIBER 1.8g / CHOL 49mg / IRON 1.6mg / SODIUM 395mg / CALCIUM 42mg |
