Ingredients Jump to Instructions ↓

  1. 4 servings of Whole Wheat Spaghetti noodles - prepared as directed on box and broken in half.

  2. 16 ounces skinless boneless chicken breasts cut into large cubes or strips.

  3. 1/2 bunch of Bok Choy coarsely chopped

  4. 1/2 red bell pepper cut into slivers

  5. 1/2 green bell pepper cut into slivers

  6. 1/2 onion chopped

  7. 1 stalk celery sliced

  8. 1/8 cup Teriyaki sauce - divided.

  9. 2 tablespoons extra virgin Olive Oil

Instructions Jump to Ingredients ↑

  1. While the spaghetti noodles are cooking. Place 1 tablespoon olive oil in a medium high skillet and lightly brown the chicken pieces. Remove chicken. Place the other 1 tablespoon olive oil into skillet and saute vegetables until almost tender. Add chicken back to pan and drizzle with 1/2 of the Teriyaki sauce - deglazing any chicken bits. At this time the noodles should be about finished cooking. Drain well and rinse. Add noodles to chicken and vegetable mixure. Stir-fry noodles for 1-2 minutes to blend well with mixture. You may need to add remaining Teriyaki sauce at this time. You ONLY want enough sauce to barely cover the mixture. Remove from heat and divide into 4 individual servings. Yield: serves 4 Notes: A nice green salad rounds out this very nutritous meal. I got it off of a cooking show and tweaked it to better suit our tastes. It is our favorite quick meal. Not only is it very attractive it is so good for you! Additional vegetables can also be added for extra nutrition.


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