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Prep 5min
Total15min
Servings4
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Ingredients
1
pound cut-up chicken breast for stir-fry
1/2
cup teriyaki baste and glaze
3
tablespoons lemon juice
1
bag (16 ounces) frozen broccoli, carrots, water chestnuts and red peppers (or other combination)
Hot cooked rice, couscous, or noodles, if desired
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Steps
1
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until chicken is no longer pink in center.
2
Stir in remaining ingredients except rice. Heat to boiling, stirring constantly; reduce heat. Cover and simmer about 6 minutes or until vegetables are crisp-tender. Serve with rice.
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Teriyaki baste and glaze is a thick and brown-colored sauce; do not confuse it with teriyaki sauce or marinade, which has a watery consistency. You can find teriyaki baste and glaze in the Asian foods section of your permarket.
Broccoli, carrots and red peppers are rich in beta-carotene. Beta-carotene is an antioxidant that may help boost your immune system and offer protection against
some cancers.
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Nutrition Facts
Serving Size:1 Serving
Calories
215
Calories from Fat
45
Total Fat
5g
Saturated Fat
1g
Cholesterol
70mg
Sodium
1870mg
Total Carbohydrate
15g
Dietary Fiber
3g
Protein
30g
% Daily Value*:
Iron
14%
14%
Exchanges:
3 Vegetable; 3 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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