Chicken and Chinese Vegetable Stir-Fry

Ingredients:

1/3 cup teriyaki sauce
1/2 tsp ground ginger
1 medium garlic clove, minced
1 1/2 pound uncooked boneless, skinless chicken breast, cut into strips
2 Tbsp. Fat-free chicken broth
1 cup bamboo shoots
1 cup water chestnuts
1 1/2 cup carrot(s), sliced
1 1/2 cup cabbage, shredded
2 cups snow peas

Instructions:

Place teriyaki sauce, ginger and garlic in a large resealable plastic bag. Add chicken, seal bag and shake until well combined; marinate at least 20 minutes.

Heat chicken broth in a wok or a large skillet over high heat until shimmering (very hot). Add vegetables and stir-fry 5 minutes. Remove vegetables from wok, cover to keep warm and set aside.

Add chicken and marinade to wok or skillet; stir-fry until chicken is no longer pink in center, about 8 minutes.

Add vegetables back to wok or skillet and stir until well combined; serve hot with rice.

Makes 6 servings
Fat Grams Per Serving = 4.25
Calories Per Serving = 278

Sassy Sweet Chicken Salad

Ingredients:

1 can chicken breast (12.5 oz), drained
1 pear, diced
2 Tbsp raisins
5 Tbsp fat free mayonnaise
1/2 tsp curry powder

Instructions:

Combine chicken, pear, raisins in a large bowl. Mix mayonnaise and curry powder. Pour mayonnaise over chicken mixture and toss to coat. Serve chicken salad on a sandwich, bed of lettuce, or enjoy with crackers.

Makes 4 servings
Fat Grams Per Serving: 1
Calories Per Serving: 112.5