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, drainedÂ
Combine chicken and 1 tablespoon teriyaki sauce in a bowl; stir well. Let stand
10 minutes. Heat oil in a nonstick skilletover medium-high heat. Add celery,
carrot, and garlic; stir-fry 1 minute. Stir in cabbage and water chestnuts;
removefrom skillet. Add chicken; stir-fry 3 minutes. Add remaining teriyaki sauce;
stir-fry 1 minute. Return cabbage mixture toskillet; 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
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