1 pound skinless, boneless chicken breasts, cut in bite-size pieces
¼ cup teriyaki sauce
2 teaspoons chopped garlic
1 cup sliced red bell pepper
1 cup sliced green bell pepper
8 green onions, cut in 1-inch pieces
1/3 cup dry-roasted peanuts, unsalted

Combine chicken with teriyaki sauce and marinate for 1 hour in the refrigerator. Drain and discard marinade.

Spray a large skillet with non stick cooking spray. Stir-fry chicken with garlic until chicken is no longer pink. Remove chicken from skillet and keep warm.

Add peppers and onion to skillet. Stir-fry a few minutes or until vegetables are crisp-tender, adding water as needed to prevent sticking. Add chicken and peanuts. Serve over rice or noodles.

Makes 6 cups
4 servings

Each Serving
1 ½ cups

Carb Servings

2 vegetable
4 lean meat

Nutrient Analysis
Calories 210
Total Fat 6g
Saturated Fat 1g
Cholesterol 65mg
Sodium 427mg
Total Carbohydrate 10g
Dietary Fiber 3g
Sugars 4g
Protein 30g