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Ingredients: 1/2 peas, fresh, 'snow' 1/3 nuts, almond, sliced 1 sauce, teriyaki 3 boneless breast chicken 2 mushroom, white, sliced 1 chopped bok choy 1/2 small onion, yellow 1/3 oil, olive Directions: 1. Prepare rice according to recipe, omit salt. 2. Rinse and pat dry vegetables; chop onion and bok choy (use both white part and green leaves)and slice mushrooms, set aside. 3. Rinse and pat dry chicken; on a separate cutting board slice chicken into thin strips. 4. Spray a nonstick skillet with cooking spray and heat on medium-high; sautA?i??A?A© chicken until no longer pink, about 3-5 minutes, remove from skillet and reserve. 5 Heat oil in same skillet; add onions, snow peas and teriyaki sauce, stir-fry for about 6 minutes: add bok choy and mushrooms and stir-fry for about 4 minutes more. 6 Add cooked chicken and heat through, about 1-2 minutes more. Serve over rice, garnished with sliced almonds. Nutrition info: 225 calories, 26 g protein, 15 g carbohydrate, 7 g fat, 4 g fiber, 6 g sugar, 70 mg cholesterol, 429 mg sodium
Rice, slow cooked 1 OR rice, brown 1 water 1 Either long grain or rice white Directions: 1. Place water & rice in saucepan over high heat until water boils. 2. Reduce heat to one above lowest and let simmer for 35 minutes.
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