Teriyaki Chicken & Snow Pea Stir-Fry
2 tsp. Asian (dark) sesame oil
1 lb. skinless boneless chicken breast, cut into thin strips
2 garlic cloves, minced
1 (1/2 inch) piece fresh ginger, peeled and minced
1 red bell pepper, thinly sliced
4 scallions, thinly sliced
1 (5 0z.) can sliced water chestnuts, drained
6 oz. snow peas, trimmed
1/4 cup reduced-sodium chicken broth
1/4 cup teriyaki sauce
Pinch red pepper flakes
2 cups hot cooked brown rice
Heat large skillet or wok over medium-high heat until drop of water sizzles in pan. Add oil and swirl to coat skillet.
Add chicken to skillet and stir-fry until browned and cooked through, about 5 minutes. Using slotted spoon, transfer chicken to plate.
Add garlic and ginger to skillet and stir-fry 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-fry until sauce is slightly reduced, about 1 minute longer.
Return chicken to skillet and stir-fry until heated through, about 1 minute. Serve with brown rice.
Stir-fries are one of the quickest meals you can make, but once you start cooking, there’s little time to do anything but STIR! Prep all your ingredients and arrange them near the stove before you begin for stress-free stir-frying.
Weight Watchers, Teriyaki Chicken and Snow Pea Stir-Fry, Cook it Fast, 2014
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