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