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Nutrition Facts

Serving Size ½ of recipe
Calories 296
Total Fat 13 g
Saturated Fat 2 g
Sodium 778 mg
Total Carbohydrate 15.5 g
Dietary Fiber 2.5 g
Protein 31.5 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Canola oil 2 + 1 teaspoons
Garlic, minced 1 clove
Chicken breast, cut into small strips ½ pound
Broccoli, cut into small florets 1 cup
Snap peas, ends trimmed ½ cup
Orange bell pepper, cut into strips ½ (reserve other half for Pasta Primavera)
Cashews 2 tablespoons
Teriyaki sauce 2 tablespoons

Directions

  1. Heat oil in a wok or large nonstick skillet over medium heat. Add chicken and garlic and stir fry until cooked through, about 8-10 minutes. Transfer chicken to a plate.
  2. Add an additional teaspoon of oil to the wok and increase the heat to medium-high. Add broccoli, snap peas, and red pepper and stir fry for 3-4 minutes. Reduce the heat to medium-low, add in cashews and teriyaki sauce and cook for another minute. Add chicken to the wok and toss to combine.
  • Exchanges

    4 very lean meats; 2 fats; 2 vegetables; 1/3 starch

  • Side Suggestions: Brown Rice