Post by chief_cook2 on Jul 8, 2005 13:07:23 GMT -6
SUGAR SNAP PEA STIR-FRY WITH CHICKEN
4 servings Serving Size: 3-4
ounces chicken, 3/4 cup vegetables
1 (1 pound) bag sugar snap pea stir-fry mix
1 tablespoon sesame oil
1 pound boneless, skinless chicken breasts, cut into 2-inch strips
1-1/2 cups shredded cabbage
1 (8 ounce) can sliced water chestnuts, drained 1 cup lite teriyaki
sauce, divided
2 tablespoons sesame seeds, toasted
Heat the sesame oil in a wok over medium-high heat. Add the chicken and
cabbage. Cook for 3-5 mins, stirring constantly.Add the water chestnuts,
vegetables, and 1 tablespoon of teriyaki sauce. Cover and cook for 5-7
mins.
Uncover, add remaining teriyaki sauce, and heat through. Sprinkle sesame
seeds on top before serving.
Nutritional Info Per Serving:Cals: 327, Fat: 9 g, Chol: 68 mg, Sod: 1378
mg,Carb: 26 g, Dietary Fiber: 4 g, Sugars: 19 g, Protein: 32 g
Diabetic Exchanges: 2 Carb, 4 Very Lean Meat, 1/2 Fat
4 servings Serving Size: 3-4
ounces chicken, 3/4 cup vegetables
1 (1 pound) bag sugar snap pea stir-fry mix
1 tablespoon sesame oil
1 pound boneless, skinless chicken breasts, cut into 2-inch strips
1-1/2 cups shredded cabbage
1 (8 ounce) can sliced water chestnuts, drained 1 cup lite teriyaki
sauce, divided
2 tablespoons sesame seeds, toasted
Heat the sesame oil in a wok over medium-high heat. Add the chicken and
cabbage. Cook for 3-5 mins, stirring constantly.Add the water chestnuts,
vegetables, and 1 tablespoon of teriyaki sauce. Cover and cook for 5-7
mins.
Uncover, add remaining teriyaki sauce, and heat through. Sprinkle sesame
seeds on top before serving.
Nutritional Info Per Serving:Cals: 327, Fat: 9 g, Chol: 68 mg, Sod: 1378
mg,Carb: 26 g, Dietary Fiber: 4 g, Sugars: 19 g, Protein: 32 g
Diabetic Exchanges: 2 Carb, 4 Very Lean Meat, 1/2 Fat