Chicken With Crunchy Vegetables

Recipe Ingredients

3/4 lb	340g / 11oz	Skinned boned chicken breast
1/4 cup	59ml	Low-sodium teriyaki sauce - divided
1 teaspoon	5ml	Dark sesame oil
1 cup	110g / 3.9oz	Diagonally sliced celery
3/4 cup	82g / 2.9oz	Thinly sliced carrot
1		Garlic - crushed
1 cup	237ml	Coarsely shredded red cabbage
8 oz	227g	Sliced water chestnuts - (1 can) drained

Recipe Instructions

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. Yield: 4 servings (serving size: 1 cup).

Source:
Cooking Light, Jan/Feb 1994, page 84

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