Chicken With Crunchy Vegetables

A recipe for the body for life or eating for life diet program.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 3⁄4 lb chicken breast, skinless, boneless, cut into 1-inch pieces
• 1⁄4 cup  low-sodium teriyaki sauce, divided
• 1  teaspoon  dark sesame oil
• 1  cup  diagonally sliced celery
• 3⁄4 cup  thinly sliced carrot
• 1  garlic clove, crushed
• 1  cup  coarsely shredded red cabbage
• 1 (8 ounce) can sliced water chestnuts, drained

Directions

1. Combine chicken and 1 tablespoon teriyaki sauce in a bowl; stir well. Let stand 10 minutes. Heat oil in a nonstick skillet over medium-high heat. Add celery, carrot, and garlic; stir-fry 1 minute. Stir in cabbage and water chestnuts; remove from skillet. Add chicken; stir-fry 3 minutes. Add remaining teriyaki sauce; stir-fry 1 minute. Return cabbage mixture to skillet; stir-fry 1 minute or until done.