Recipe of the Day: Easy chicken stir-fry

CHICKEN STIR-FRY WITH NOODLES

8 ounces uncooked whole-wheat spaghetti

1/2 head bok choy (about 1 pound), optional

2 tablespoons canola oil, divided

1 pound boneless skinless chicken breasts, cubed

1 celery rib, sliced

1/2 cup coarsely chopped green pepper

1/2 cup coarsely chopped sweet red pepper

1/3 cup coarsely chopped onion

6 tablespoons reduced-sodium teriyaki sauce

Cook spaghetti according to package directions; drain. Meanwhile, trim and discard root end of bok choy. Cut stalks into 1-inch pieces. Coarsely chop leaves.

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan.

Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes. Add bok choy leaves; stir-fry 3-5 minutes longer, or until leaves are tender. Stir in teriyaki sauce. Add spaghetti and chicken; heat through, tossing to combine.

Yield: 4 servings, each 1 1/2 cups with 434 calories, 11 grams fat, 63 mg cholesterol, 623 mg sodium, 53 grams carbohydrate, 9 grams fiber, 35 grams protein.

Healthy Cooking December/January 2012

This story was originally published June 2, 2016 at 10:43 AM with the headline "Recipe of the Day: Easy chicken stir-fry."