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
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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