Chicken Stir-Fry with Noodles |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This nutritious meal is fast-fixing, filling and full of flavor and vitamins. Enjoy! âBEVERLY NORRIS, EVANSTON, WYOMING Ingredients:
8 ounces uncooked whole wheat spaghetti |
1 head bok choy (16 ounces) |
1 pound boneless skinless chicken breasts, cubed |
2 tablespoons canola oil, divided |
1 celery rib, sliced |
1/2 cup chopped green pepper |
1/2 cup chopped sweet red pepper |
1/3 cup chopped onion |
6 tablespoons reduced-sodium teriyaki sauce |
Directions:
1. Cook spaghetti according to package directions; drain.
2. 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.
3. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
4. 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.
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