This stir-fry dinner has it all- chicken, vegetables and rice in a quick meal that’s ready in just 15 minutes. Perfect if you love Asian cuisine.
pound cut-up chicken breast for stir-fry
cup teriyaki baste and glaze
tablespoons lemon juice
bag (16 ounces) frozen broccoli, carrots, water chestnuts and red peppers (or other combination)
Hot cooked rice, couscous, or noodles, if desired
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.
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.
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
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
Exchanges:3 Vegetable; 3 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.