Chicken With Crunchy Vegetables |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A recipe for the body for life or eating for life diet program. Ingredients:
3/4 lb chicken breast, skinless, boneless, 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 garlic clove, crushed |
1 cup coarsely shredded red cabbage |
1 (8 ounce) can sliced water chestnuts, drained |
Directions:
1. 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.
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