Teriyaki Chicken And Snow Pea Stir-Fry

Ingredients:

2 teaspoons Asian (dark) sesame oil

1 pound skinless boneless chicken breasts, cut into thin strips

2 garlic cloves, minced

1 (1/2-inch) piece fresh ginger, peeled and minced

1 red bell pepper, thinly sliced

1 (5-ounce) can sliced water chestnuts, drained

6 ounces snow peas, trimmed

¼ cup reduced-sodium chicken broth

¼ cup teriyaki sauce

Pinch red pepper flakes

2 cups hot cooked brown rice

Instructions:

1. Heat large skillet or wok over medium-high heat until drop of water sizzles in pan. Add oil and swirl to coat.

2. Add chicken to skillet and stir-fry until browned and cooked through, about 5 minutes. Using slotted spoon, transfer chicken to plate.

3. Add garlic and ginger to skillet and until fragrant, about 30 seconds. Add bell pepper, scallions, and water chestnuts; stir fry 2 minutes. Add snow peas and stir fry until bright green. Add broth, teriyaki sauce, and red pepper flakes; stir until sauce is slightly reduced, about 1 minute longer.

4. Return chicken to skillet and stir-fry until heated through, about 1 minute longer. Serve with rice.

Per serving (1 ½ cups chicken mixture and ½ cup rice): 325 Cal, 8 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 70 mg Chol, 805 mg Sod, 33 g Total Carb, 4 g Fib, 32 g Prot, 65 mg Calc. PPV: 8