Directions:
- Cook spaghetti according to package directions; drain.
- Meanwhile, cut off and discard root end of bok choy. Cut leaves from stalks; coarsely chop and set aside. Cut stalks into 1-in. pieces.
- In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
- Stir-fry the bok choy stalks, celery, peppers and onion in remaining oil for 4 minutes. Add bok choy leaves; stir-fry 2-4 minutes longer or until vegetables are crisp-tender. Stir in teriyaki sauce. Add chicken and spaghetti; heat through. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 431.12 Kcal (1805 kJ) | ||
| Calories from fat | 98.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.97g | 17% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 852.69mg | 36% | |
| Potassium | 624.98mg | 13% | |
| Total Carbs | 53.42g | 18% | |
| Sugars | 5.07g | 20% | |
| Dietary Fiber | 2.46g | 10% | |
| Protein | 34.36g | 69% | |
| Vitamin C | 88.9mg | 148% | |
| Vitamin A | 5.7mg | 189% | |
| Iron | 132mg | 733% | |
| Calcium | 174.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 113.63 Kcal (476 kJ) | ||
| Calories from fat | 26.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 17% | |
|---|---|---|---|
| Cholesterol | 17.63mg | 22% | |
| Sodium | 224.73mg | 36% | |
| Potassium | 164.72mg | 13% | |
| Total Carbs | 14.08g | 18% | |
| Sugars | 1.34g | 20% | |
| Dietary Fiber | 0.65g | 10% | |
| Protein | 9.05g | 69% | |
| Vitamin C | 23.4mg | 148% | |
| Vitamin A | 1.5mg | 189% | |
| Iron | 34.8mg | 733% | |
| Calcium | 46.1mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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