Nutrition Facts

Serving Size½ of recipe
Total Fat13 g
Saturated Fat2 g
Sodium778 mg
Total Carbohydrate15.5 g
Dietary Fiber2.5 g
Protein31.5 g

Servings and Times


Ingredients and Preparation

Canola oil2 + 1 teaspoons
Garlic, minced1 clove
Chicken breast, cut into small strips½ pound
Broccoli, cut into small florets1 cup
Snap peas, ends trimmed½ cup
Orange bell pepper, cut into strips½ (reserve other half for Pasta Primavera)
Cashews2 tablespoons
Teriyaki sauce2 tablespoons
  1. Directions
  2. Heat oil in a wok or large nonstick skillet over medium heat. Add chicken and garlic and stir fry until cooked through, about 8-10 minutes. Transfer chicken to a plate.
  3. Add an additional teaspoon of oil to the wok and increase the heat to medium-high. Add broccoli, snap peas, and red pepper and stir fry for 3-4 minutes. Reduce the heat to medium-low, add in cashews and teriyaki sauce and cook for another minute. Add chicken to the wok and toss to combine.