1 pound skinless, boneless chicken breasts, cut in bite-size pieces
¼ cup teriyaki sauce
2 teaspoons chopped garlic
1 cup sliced red bell pepper
1 cup sliced green bell pepper
8 green onions, cut in 1-inch pieces
1/3 cup dry-roasted peanuts, unsalted
Combine chicken with teriyaki sauce and marinate for 1 hour in the refrigerator. Drain and discard marinade.
Spray a large skillet with non stick cooking spray. Stir-fry chicken with garlic until chicken is no longer pink. Remove chicken from skillet and keep warm.
Add peppers and onion to skillet. Stir-fry a few minutes or until vegetables are crisp-tender, adding water as needed to prevent sticking. Add chicken and peanuts. Serve over rice or noodles.
Makes 6 cups
4 servings
Each Serving
1 ½ cups
Carb Servings
½
Exchanges
2 vegetable
4 lean meat
Nutrient Analysis
Calories 210
Total Fat 6g
Saturated Fat 1g
Cholesterol 65mg
Sodium 427mg
Total Carbohydrate 10g
Dietary Fiber 3g
Sugars 4g
Protein 30g
