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Servings: 4 |
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• 1 pound skinless, boneless chicken breasts
• 1/4 cup low-sodium teriyaki sauce
• 1/4 cup low-sodium soy sauce
• 1/4 cup dry white wine
• 2 cloves garlic, minced
• 1/2 teaspoon peeled, grated
gingerroot
• 1/4 teaspoon
Chinese five-spice
powder
• 1 (4 ounce) package uncooked wild rice
• 1 teaspoon vegetable oil
• 1 cup sliced
green pepper
• 2/3 cup sliced carrots
• 2/3 cup chopped onion
• 2/3 cup fresh mushrooms, sliced
• 1/2 cup frozen English peas, thawed
• Vegetable cooking spray
• 2 tablespoons slivered almonds, toasted |
Cut chicken into 1 inch pieces and place in a small
bowl. Add teriyaki sauce and add next five
ingredients. Stir well. Cover and marinate in
refrigerator for 1 hour.
Cook rice according to package directions, omitting
salt; keep warm.
Add oil to wok or heavy skillet, and heat to medium
high (325°) for one minute. Add green pepper,
carrots, and onion. Stir-fry 3 minutes. Add
mushrooms and peas and stir-fry for 2 minutes. Stir
into rice and set aside.
Coat wok with cooking spray; place over medium-high
heat until hot. Add chicken and marinade to wok;
stir-fry 4 minutes or until done. Add rice and
vegetables; stir-fry 1 to 2 minutes or until heated.
Sprinkle with almonds.
Per Serving: 322 Calories
4.9g Fat
33.5g Protein
33.7g Carbohydrate
3.7g Dietary Fiber
66mg Cholesterol
754mg Sodium |
